Preheat your oven to 350”F and line a loaf pan with parchment paper leaving some of the paper hanging out on the sides to act as handles and help make the removal process super easy.
Make your flax egg by combining 1 tablespoon ground flax with 3 tablespoons coconut milk or water and set aside to thicken for a few minutes.
In a medium bowl whisk together the flour, baking soda, baking powder and a pinch of sea salt. Stir in the chocolate chunks if using.
In a separate mixing bowl whisk together the pumpkin puree, olive oil, vanilla extract, sugar, 3 tablespoons coconut milk and flax egg until combined well. Pour into the bowl with the dry ingredients and using a spatula fold the two together until incorporated trying not to overmix.
Pour into the parchment lined loaf pan and bake in the preheated oven for 1 hour or until a toothpick inserted in the center comes out almost clean. Remove from the oven and transfer to a cooling rack. Use the parchment paper handles to easily remove the bread from the loaf.
Meanwhile toast the coconut. Spread the coconut flakes in a thin layer on top of a parchment lined baking sheet. Toast in the preheated oven for about 5 minutes until nice and golden stirring once or twice taking care not to burn it. Remove from the oven and allow too cool.
Once your pumpkin bread has cooled off completely, drizzle it over the top with the caramel, sprinkle with a pinch of sea salt flakes and cover generously with the toasted coconut. Allow the caramel to harden and set before slicing.