Preheat your oven to 375 degrees Fahrenheit.
In a large bowl, cream together the butter and brown sugar. Mix in the pumpkin puree, maple syrup, almond milk and vanilla extract.
Add the flaxseed and a third of the flour to the wet ingredients and mix together. Let the batter sit for a few minutes which will help the flaxseed absorb some of the liquid.
Stir in the remaining flours, baking powder, baking soda, and pumpkin pie spice and mix until smooth.
Fold in the chocolate and 2 tablespoons of pumpkin seeds.
Pour the batter into a lined loaf pan. Sprinkle the top with the remaining pumpkin seeds.
Bake the bread at 375 degrees for 15 minutes. Reduce the oven temperature to 350 degrees and bake for an additional 45-55 minutes, or until the top is golden and the bread feels firm. I often like to use a meat thermometer here. The center of the bread should read about 200 degrees.
Allow the bread to fully cool prior to slicing. It will be a bit soft coming out of the oven but will firm up as it cools.