Preheat the oven to 350 degrees F. Lightly grease a 9x5 loaf pan and then line it with parchment paper. Lightly grease the parchment as well and set aside.
In a large bowl, combine the spelt flour, cinnamon, nutmeg, cloves, ginger, baking powder, baking soda, sea salt, chocolate chips, and pumpkin seeds. Stir with a spatula to evenly mix.
In an upright blender, combine the pumpkin puree, maple syrup, coconut oil, orange juice, and vanilla. Blend on high until totally smooth and creamy.
Pour the pureed pumpkin mixture into the large bowl with the spelt flour mixture. Use your spatula to get all of the pumpkin mixture you can out of the blender. Gently stir and fold everything together until JUST combined.
Scrape the vegan spelt pumpkin bread batter into the prepared loaf pan, smoothing the top with your spatula. You can garnish the top with extra pumpkin seeds and chocolate chips if you like. Bang the filled loaf pan on the counter a couple times to evenly distribute the batter and to fill all spaces of the loaf pan.
Bake the vegan spelt pumpkin bread for 50-55 minutes, or until a cake tester/paring knife inserted in the center of the loaf comes out clean. Allow the pumpkin bread to cool thoroughly before slicing and enjoying.