Preheat the oven to 350ºF. Line a loaf pan with parchment paper and set aside.
Whisk together 2 tablespoons flaxseed meal with the water. Set aside to gel for at least 5 mins.
Meanwhile, add the dry ingredients to the bowl and whisk to combine.
To the bowl with the flaxseed eggs, stir in pumpkin, syrup, non-dairy milk, oil and vinegar and beat until smooth. Fold in chocolate chips if desired.
Transfer batter to the prepared loaf tin, sprinkle with sugar and pumpkin seeds if using, and bake on the center rack for 50 – 60 minutes until the top has turned golden brown and a cake tester inserted into the center comes out clean.
Cool in the pan for 1 hour then transfer to a wire rack and cool completely before slicing.