Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
In a large bowl, whisk the flour, coconut sugar, baking powder, baking soda, salt, cinnamon, ground nutmeg, and ground ginger together.
In a small bowl, mix the melted coconut oil, pumpkin puree, vanilla, and flax mixture together.
Pour wet ingredients into dry ingredients and mix well to combine.
Fold in the chocolate chips.
Pour into greased loaf pan.
Bake for 50 minutes to 1 hour or until a tester comes out clean. See note.
Baking times will vary slightly, depending on your oven and the type of bakeware you use. I use a glass loaf dish when making this recipe. Start checking around the 50 minute mark.
It's important to know that different gluten-free flour blends use different ingredients and ratios, so results can vary if you substitute. I've never used any other brand of flour to make this recipe (other than Bob's Red Mill with the red label, not the blue! Click that link to see the correct one), so please know that your results may not be the same as mine if ingredients are substituted.