This Pumpkin Chocolate Chip Bread is so moist and delicious, you'll forget that it's gluten free and vegan!
Preheat oven to 350 degrees. Grease and line a 9" x 5" loaf pan with parchment paper.
Combine ground flax seed and water in a small bowl. Stir to combine and set aside. This will be your egg replacement, also known as a flax egg.
In a large bowl, combine oat flour, baking powder, cinnamon, cloves, nutmeg, allspice and salt and stir with a whisk.
Combine pumpkin puree, almond milk, coconut oil and vanilla extract in a medium sized bowl and whisk to combine. Add in flax egg and stir to combine.
Add wet ingredients to the dry ingredients and whisk together till thoroughly combined. Fold chocolate chips into the batter and pour into prepared loaf pan.
Bake for 40-50 minutes until browned and a toothpick comes out clean when stuck into the middle.