Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper so that it hangs over two sides.
Place the melted vegan buttery spread, pumpkin puree, water, vanilla, and vinegar in a bowl. Stir gently to combine.
Stir in the sugars and cocoa powder. Add the gluten free flour, baking soda, and salt, and stir again.
Stir in the dairy free chocolate chips.
Spoon the batter into the prepared loaf pan. Sprinkle a few more chocolate chips on top if desired.
Bake at 350 degrees F for about 40-45 minutes. A toothpick inserted into the middle should come out clean when it's done.
Allow the loaf to cool in the pan for about 30 minutes, then use the ends of the parchment paper to lift the loaf out of the pan.
Let the loaf cool completely before slicing.
Notes
Store leftover bread in an airtight container. It should stay fresh for up to 5 days.You can use regular dairy products if you aren't dairy free. If you aren't gluten free, feel free to use all-purpose flour or spelt flour.If you'd like to add oat flour, you can use up to ¾ cup. The remaining amount should be a gluten free flour blend so that the loaf isn't crumbly.