Preheat the oven to 350 degrees Fahrenheit.  Coat a loaf pan, or mini loaf pan, with non stick spray, butter, or Earth Balance.  

In a small bowl combine the flax meal and water, mix and let sit for 5 minutes before adding to recipe.  

In a medium sized bowl combine the flour, baking soda, cinnamon, salt, and pumpkin spice.  

In a large bowl combine the sugars and flax "eggs" and mix until fluffy.  Add the melted coconut oil, orange juice, and pumpkin puree and thoroughly mix.  

Add the dry ingredients to the wet and mix until all ingredients are incorporated.  Do not over mix! 

Gently fold in the mini chocolate chips.  Optional: add dried fruit or nuts to the mixture! 

Pour mixture into loaf pan and bake for 60-70 minutes, until the top is golden brown and a knife or toothpick inserted into the center comes out clean.  If using the mini loaf pan bake for 25-35 minutes.  Let bread cool completely before removing from loaf pan to slice.  

Store at room temperature or in the fridge in an airtight container for 4 days.  Enjoy!