Preheat oven at 350ºF or 180º C.
Sieve together Whole Wheat flour, Baking Soda, Baking Powder and Pumpkin Spice.
Make Chia gel with 1 tbsp of Chia Seeds in 1/4 cup of water or almond milk( or any plant based for vegans).
Make Buttermilk, add 1 tbsp of Apple Cider Vinegar to 1/2 Cup of almond milk.
In a bowl or mixing cup, add and mix oil, coconut sugar(or any other organic sweetener).
Add pumpkin puree and mix in oil sugar mix and transfer it to the flour mix.
Also, add chia gel and buttermilk to the flour. Mix and fold the batter lightly. Do not beat the batter too much as wheat will develop gluten and baked bread will be hard.
Add almond milk, to batter if the batter is on drier side. It should be of thick dropping consistency.
Transfer the batter to a loaf pan , lined with parchment paper or lightly oiled and dusted with flour.
Bake in preheated oven for 45-50 minutes at 350ºF or 180ºC.
Check the doneness with toothpick test. It should come out with little crumbs or clean. If batter sticks to it and the top of bread is brown, cover the bread with aluminium foil. Bake for another 10 minutes and leave the loaf tin in oven for next 10 minutes.
Leave bread on wire rack, and cut when it cools completely.