Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.

Transfer the oats to a high-powered blender and blend for 30-60 seconds on high speed, until a flour forms.

Add the cocoa powder, pumpkin spice, baking powder, and sea salt to the blender and blend until all of the dry ingredients are combined.

In a large bowl, combine the eggs, pumpkin puree, avocado oil, pure maple syrup, and vanilla extract.

Add the dry ingredients to the large mixing bowl with the wet ingredients and mix well until a thick batter forms.

Stir in the chocolate chips.

Pour batter into the prepared loaf pan and smooth it into an even layer. Top the batter with extra chocolate chips if you’d like.

Cover the bread pan with aluminum foil and bake on the center rack of the preheated oven for 40 minutes. Remove the foil and bake for another 15 to 25 minutes, or until the bread tests clean.

Let bread cool to room temperature before slicing and serving.