Preheat the oven to 350F.
Add the pumpkin puree, oat milk, coconut sugar, maple syrup, ground flaxseed, and oil to a large mixing bowl and whisk together.
Next, add in the spelt flour, pumpkin pie spice, baking powder, salt, and baking soda and mix together into a thick batter just until no streaks of flour remain. It's best to add the flour first and the other dry ingredients on top before mixing for the best results.
Once mixed, add in about ½ of the chocolate chips and fold them into the batter using a spatula. Set aside the remaining chocolate chips to top the bread right before baking.
Lightly grease a loaf pan or line with parchment paper and then pour in the pumpkin bread batter. Use a spatula to even out the batter in the pan and then top it with the remaining chocolate chips.
Add the bread to the oven and bake for 55-65 minutes until cooked through.
Remove the pumpkin bread from the oven and let cool 15-20 minutes before removing from the pan. Then, remove the loaf from the pan and place onto a wire rack to finish cooling. It's best to wait to slice the bread until it's completely cooled as it is super moist, but it can be enjoyed while still warm as well. Enjoy!