Preheat oven to 350F and line a bread tin with parchment paper and lightly grease with cooking oil spray.
Into a large bowl, combine the flours, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a medium-sized bowl add in the pumpkin puree and whisk in the melted oil or butter, brown sugar, egg replacement, vanilla, and almond milk. Whisk just till combined.
Add the flour mixture to the pumpkin mixture and stir with a wooden spoon to well combine.
Roughly chop the dark chocolate bar and fold it into the batter.
Transfer to the baking tin and bake for 50-55 minutes.
Cool for 5 minutes in the bread tin and remove and cool completely on the wire rack.
For the ganache, melt dark chocolate in the microwave, stir every 10-20 seconds. Set aside. Heat plant-based milk in a pot until it comes to a gentle boil. Pour over the melted dark chocolate, stirring until combined. Directly pour onto pumpkin loaf.
Enjoy!
Notes
Replace eggs with 2 ripe bananas or 2 vegan eggs.Pick your favorite chocolate! Using either dark or milk chocolate will be delicious.