Start by placing your rack in the center of the oven and preheating it to 350 degrees Fahrenheit. This sets the stage for a beautifully baked loaf.
Next, lightly coat a 9×5-inch baking pan with cooking spray. This ensures your bread will slide right out after baking, making for easy serving.
In a medium bowl, whisk together the whole wheat pastry flour, 1 cup of oats, baking powder, baking soda, cinnamon, all spice, nutmeg, and kosher salt. Mixing these dry ingredients before adding them to the wet ones helps to distribute the leavening agents evenly.
In a large bowl, beat the eggs, brown sugar, and coconut oil together on medium speed until well combined. This process helps to incorporate air into the mixture, giving your bread a light texture.
Add the milk and pumpkin purée to the egg mixture and beat until everything is evenly combined. The pumpkin adds moisture, making your bread wonderfully soft.
Now, add the dry ingredients from the first bowl to the wet mixture. Gently stir them in by hand just until combined. Be careful not to over mix; you want the bread to be tender and fluffy.
Fold in the dark chocolate chips, ensuring they are evenly distributed throughout the batter. This will give you delightful pockets of chocolate in every slice.
Pour the batter into the prepared pan. Smooth the top with a spatula, then sprinkle with any remaining oats and chocolate chips for a lovely finish.
Place the pan in the oven and bake for 45 to 50 minutes. You'll know it's done when a toothpick inserted in the center comes out clean, signaling that your bread is perfectly baked.
Once baked, place the pan on a cooling rack. Let it cool in the pan for about 10 minutes before gently turning the loaf out onto the rack to cool completely. This cooling step is essential to maintain the bread's structure.
