Nutrition per serving may change if servings are adjusted.
5 tablespoons water
2 tablespoons flaxseed meal
¾ cup unsweetened almond milk
¾ cup sugar
⅓ cup canola oil
1 teaspoon vanilla extract
1½ cups unseasoned pumpkin puree
2 cups white whole-wheat flour
2 teaspoons baking powder
1 teaspoon pumpkin pie spice or cinnamon
½ teaspoon salt
½ cup bittersweet chocolate chips (optional)
Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.
Combine water and flaxseed meal in a small bowl. Let stand for a few minutes.
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.
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.
To make ahead: Store loaf, well wrapped, at room temperature for up to 4 days or freeze for up to 4 months.
191 calories;7 g fat(1 g sat); 3 g fiber; 31 g carbohydrates; 3 g protein; 5 mcg folate; 0 cholesterol; 14 g sugars; 13 g added sugars; 4,798 IU vitamin A; 1 mg vitamin C; 86 mg calcium; 3 mg iron; 191 mg sodium; 105 mg potassium