I love all things pumpkin, but I was a little leery about mixing chocolate chips into a tried and true pumpkin bread recipe. Finally, I took the plunge, and this was SO GOOD! Chocolate chips go well with pumpkin. Like they do with practically everything else.
Preheat oven 350°F. Grease the bottom only of a 9x5x3-inch loaf pan. Gently warm the coconut oil if necessary to make it soft and liquid-y.
In a large mixing bowl, beat together the coconut oil, pumpkin, sugar, sorghum, and eggs until well-blended. Beat in the baking mix and cinnamon. Fold in the chocolate chips. Turn mixture into the prepared pan, spreading evenly.
Bake 55-60 minutes or until a toothpick inserted in the center tests clean. Cool 5 minutes in pan. Run a thin spatula around the sides of the loaf to loosen it and remove to a wire rack to cool. Slice when completely cool.
NOTE: Any baking mix can be used for this recipe. Bisquick is the most common; however, I used King Arthur Flour Baking Mix. Pioneer is another good brand. These can be found in the flour aisle. Some cooks make their own homemade baking mix. As long as it's the right mixture to make biscuits, it will work.