Preheat the oven to 180C/350F. Line a loaf pan with parchment paper and set aside.
In a small mixing bowl, combine your almond flour, baking soda, and pumpkin pie spice and mix well. In a separate bowl, whisk together your pumpkin puree, syrup, eggs, and vanilla extract. Combine your wet and dry ingredients. Fold through your chocolate chips.
Transfer your batter into the lined pan. Bake for 40-45 minutes, covering the top of the loaf pan halfway through with parchment paper, to avoid the tops over-browning.
Remove from the oven and allow to cool in the pan completely, before slicing.
TO STORE: As this pumpkin bread is super moist, it should always be stored in the refrigerator. Be sure that it is completely covered, and will keep fresh for up to 2 weeks. TO FREEZE: Place slices of pumpkin bread in a ziplock bag and store it in the freezer for up to 6 months. Thaw overnight in the refrigerator.