Whisk liquid ingredients, including pumpkin, in a large mixing bowl. Preheat the oven to 350 F, and grease a 9x5 inch loaf pan. Stir remaining ingredients into the bowl until just evenly mixed. Smooth batter into the loaf pan, sprinkle chocolate chips on top if you wish, and bake on the center rack for 50 minutes or until a toothpick inserted into the center comes out mostly clean. Store leftover vegan pumpkin bread loosely covered on the counter or in the refrigerator (it tastes even better the next day!). After a day or two, refrigerate or freeze for freshness.*The recipe works with spelt, white, or loosely measured gluten free all purpose flour. Oat flour also works, although the loaf will be a bit denser. I have not tried almond flour or whole wheat flour and do not recommend coconut flour here.View Nutrition Facts