Pumpkin Chocolate Chip Bread

pumpkin chocolate chip bread

You’ll never believe that this pumpkin chocolate chip bread recipe is vegan and top 8 allergen free.

Jump to Pumpkin Chocolate Chip Bread Recipe

Even I surprised myself with how delicious this banana bread turned out. Replacing the butter with a combination of apple sauce and oil resulted in a moist bread, full of flavor. Truly, no one will believe you when you tell them this bread is made without eggs, butter or gluten. Using allergy free chocolate chips helps to ensure that this recipe is top 8 allergen free. I like Enjoy life brand, which I typically find on Amazon. The pumpkin flavor is a great compliment to the traditional chocolate chip- banana bread recipe, and is sweet enough to satiate even the strongest sweet tooth! Have no fear though, because I added a little flax meal for some extra fiber to go with your pumpkin dessert.

It’s important that your bananas are very brown- the browner the banana, the sweeter its taste. Pro tip: if you ever have bananas that are getting too ripe, and you don’t have time to bake with them, put them in the freezer. I always have a few bananas in the freezer so that I have them on hand to bake with. Simply pull the bananas out of the freezer and soak in warm water for a few minutes to defrost. Once defrosted, peel and mash as you would a ripe banana.

How to Prepare Pumpkin Chocolate Chip Bread

To start, pre-heat your oven to 350 degrees. Mash your two bananas in a small bowl and set aside. Combine the apple sauce, light brown sugar and oil in your stand mixer. Prepare your egg replacement according to package directions and mix into apple sauce combination. Add pumpkin, banana, vanilla and maple syrup; mix until well combined. In a medium bowl combine dry ingredients: Flour, baking powder, baking soda, salt, pumpkin pie spice and flax (if using). Fold the dry ingredients into the wet ingredients with a baking spatula. Add 1/2 cup mini chocolate chips and fold just until combined. DO NOT over stir, it will prevent your bread from properly rising.

Prepare a loaf pan by coating bottom and sides with oil or butter substitute. Pour the batter into the loaf pan and bake for 55-65 minutes, depending on your oven. If you need to bake beyond 55 minutes, cover the bread with foil to prevent the top from getting too brown. You’ll know that the bread is done when you knife inserted into the middle comes out clean. Remove bread from the oven and allow to cool before removing from pan.

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Makes 1 loaf


  • 3 tbsp unsweetened apple sauce
  • 3 tbsp oil (avocado, coconut or vegetable work well)
  • 1/4 cup light brown sugar
  • 2 egg substitute (I like Bob’s Red mill; can also you real eggs)
  • 2 ripe bananas, mashed
  • 1 cup pumpkin puree
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1 1/2 cups oat flour
  • 1 tbsp flax meal
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 cup allergy free chocolate chips + more for garnish if desired


  1. Preheat the oven to 350 degrees, prepare a loaf pan by coating bottom and sides with oil or butter substitute
  2. Combine apple sauce, oil and sugar in a stand mixer and mix until combined.
  3. Prepare your egg substitutes according to the package instructions. Add to the apple sauce mixture and combine. Add banana, pumpkin, syrup, and vanilla and mix until well combined.
  4. In a separate medium bowl, combine dry ingredients (oat flour through salt) and whisk together.
  5. Slowly fold the dry ingredients into the wet ingredients. Add 1/2 cup chocolate chips and fold just until combined. Do not over mix as this will prevent your bread from rising properly.
  6. Pour batter into prepared loaf pan. Top with chocolate chips, if desired.
  7. Bake for 55-65 minutes, or until a knife inserted in the middle comes out clean. Cover bread with foil for the last 10 minutes if the bread is getting too brown.
  8. Remove from oven and allow to cool completely before removing from pan.

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