Is it a cake or a quick bread?
It really doesn't matter what you call it … because … pumpkin! I could eat pumpkin goodies year-round.
Combine flour, water, and vinegar in a glass bowl and stir until all flour is completely wet.
Cover and set in a warm place to soak for 24 to 36 hours. I set mine on top of my fridge or in a sunny windowsill.
When you're ready to bake, preheat oven to 350 degrees Fahrenheit.
Grease a bundt pan with coconut oil.
Add pumpkin puree, sugar, eggs, coconut oil, baking powder, cinnamon, ginger, nutmeg, sea salt, vanilla extract, cloves, allspice, and chocolate chips either to the bowl with the soaked flour mixture, or to the bowl of a stand mixer with the flour already transferred.
Mix all ingredients together thoroughly with stand mixer or hand mixer.
Wait 1 to 2 minutes until bubbles form in the batter -- this is the baking powder activating -- then pour into greased bundt pan.
Place on the middle rack of your oven and bake 60 to 75 minutes. (Baking times vary based upon your altitude and your oven.)
When a toothpick inserted in several spots comes out clean, remove cake from the oven.
Allow to cool for 15 to 20 minutes on a wire rack.
Slide a butter knife between the cake and the side of the pan, going all the way around the pan, to help the cake release.
Turn the cake out onto the cooling rack and allow it to finish cooling.