To Make the bread, start by measuring the dry ingredients (flour thru pumpkin pie spice), placing them in a medium bowl, and setting them aside. 

In a large bowl or bowl of a stand mixer, combine room temperature eggs, room temperature pumpkin, sugar, oil and apple cider (or water.) Mix wet ingredients thoroughly.

Add dry ingredients to wet ingredients, and mix thoroughly. Add chocolate chips and stir by hand. 

Preheat oven to 325. While heating, line loaf pan with parchment and pour in batter. Once oven is heated, bake for 50-60 minutes. (Katie's recipe stated 70 minutes, but mine was done prior. Test bread to internal temperature of 200 degrees.) 

Remove loaf from oven and allow to cool in pan for approximately 10 minutes. Then remove from pan and allow to completely cool for 1-2 hours. 

After bread has completely cooled, cut into cubes and toast for 20 minutes in a 300 degree oven. Transfer dried cubes to a 2-3 qt baking dish. 

In a medium bowl, combine the custard mixture and pour over the dried bred cubes. Allow to soak for one hour or even overnight. (I let mine soak overnight.) 

Bake the bread pudding in a 325 degree oven for 50-60 minutes. The sides should be puffy and the center should jiggle, just a bit. 

Remove bread pudding from oven and allow to cool. Bobby Flay recommends letting it set for 30 minutes. It is, however, best served warm. 

To make the dairy free chocolate sauce, combine ingredients in a small sauce pan and cook for 5-10 minutes until it starts to thicken. It will also thicken as it cools, so don't over cook it.