• Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly brush the paper with melted coconut oil - I used a teaspoon of melted coconut oil that I brushed all over the paper to make sure the bread wouldn't stick to it. Set aside.
• In a small mixing bowl, make the flax egg. Whisk the flax meal with lukewarm water. Set aside for 10 minutes or until it forms an egg-like texture.
• In another bowl, whisk almond milk and apple cider vinegar. Set aside for a few minutes until it curdles.
• In another large mixing bowl, whisk together the pumpkin puree, flax egg, brown sugar, maple syrup, melted coconut oil, almond milk mixture from before, and vanilla extract. Set aside. 
• In another bowl, combine gluten-free flour, almond flour, baking soda, baking powder, ground cinnamon, ground nutmeg, allspice, and salt.
• Pour the wet ingredients into the dry ingredients and combine until it forms a consistent batter.
• Stir in chocolate chips if used.
• Pour the batter into the prepared loaf pan.
• Bake for about 50-65 minutes. You can cover the pan with a piece of foil after 25 minutes to prevent the top of the pumpkin bread from darkening too fast.
• Remove from the oven, cool down 10 minutes in the pan, then lift the parchment paper to lift the pumpkin bread from the pan and transfer to a cooling rack.
• Cool down on a rack for at least 4 hours or overnight before slicing into 12 slices.

Storage

• Store for up to 3-4 days in a cake box in the fridge or freeze slices up to 1 month in an airtight container.