Preheat oven to 350°F. Grease an 8x4-inch loaf pan with coconut oil and line it with parchment paper.
Using a whisk, whisk together the wet ingredients in a large bowl: pumpkin puree, coconut milk, coconut oil, honey, eggs, and vanilla.
In a separate bowl, mix the dry ingredients with a spatula until there are no more lumps: almond flour, flaxseed meal, cacao powder, cinnamon, baking soda, and salt. Then stir in the pecans.
With your spatula, gently mix dry ingredients into wet to form a batter. Do not over mix. The batter will be thick. Fold the chopped chocolate into the batter reserving a few chunks to decorate the top of the bread. Pour the batter in the pan, and sprinkle chocolate chunks on top.
Bake for 30 minutes uncovered, then cover with aluminum foil to prevent the top from burning and bake for an additional 20 minutes. Baking time may vary depending on your oven and the pan you use, so bake until a toothpick inserted into the center comes out clean, approximately 50 minutes total.
*The pecans add crunch to the bread and if you prefer you can leave them out.Store in an airtight container in the fridge to preserve freshness.The ceramic pan you see in the video above measures 6 inches. I recommend you bake this bread in a pan no larger than 8 inches. You can double and adjust the recipe to fit the pan you have. Feel free to use any shape of pan you like as well.