Vegan Pumpkin Bread

1. Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.

2. Combine water and flaxseed meal in a small bowl. Let stand for a few minutes.

3. Whisk almond milk, sugar, oil, vanilla and the flaxseed mixture in a medium bowl. Stir in pumpkin puree. Whisk flour, baking powder, pumpkin pie spice (or cinnamon) and salt in a large bowl. Add the wet ingredients and stir until just combined. Stir in chocolate chips, if using. Transfer the batter to the prepared pan.

4. Bake until golden and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Cool in the pan for 10 minutes, then turn out on a wire rack. Let cool for 1 hour before slicing.

Tips

To make ahead: Store loaf, well wrapped, at room temperature for up to 4 days or freeze for up to 4 months.