Preheat the oven to 350°F. Line an 8 1/2 x 4 1/2 bread pan with parchment paper and set aside.
Add the ingredients for the avocado mixture to a food processor or blender. Blend until smooth.
In a large bowl, combine all of the dry ingredients (except the chocolate chips). Using a rubber spatula, combine the dry ingredients and the wet ingredients. If the mixture appears too dry, slowly incorporate up to 1/4 cup of almond milk until all the ingredients are fully combined. Keep in mind that the mixture will be very thick.
Transfer the batter into the parchment-lined bread pan. Using a spatula, make sure it is evenly spread in the bread pan.
Bake for about 60 minutes. Take a toothpick and insert it into the center of the bread. If it comes out clean, the bread is done baking. If it does not, bake for an additional 5 minutes at a time or until the toothpick comes out clean. (Should be no more than an additional 15 minutes if necessary)
Remove the bread pan from the oven and place it on a wire rack. Let the bread cool in the bread pan for about 10 minutes before removing from the pan and serving.