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Brown Butter Pumpkin Chocolate Chip Bread

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This Brown Butter Pumpkin Chocolate Chip Bread is the ultimate fall treat—nutty, moist, and studded with melty chocolate chips. It’s an easy one-bowl recipe that fills your kitchen with the cozy aroma of browned butter and pumpkin spice.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup (240g) pumpkin puree (100% pure, not pie filling)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly grease the short sides with butter or non-stick spray.
  2. Brown the butter: Place 1/2 cup unsalted butter in a small saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally. The butter will foam, crackle, then foam again. When brown specks form at the bottom and a nutty aroma develops (about 4-5 minutes), remove from heat immediately. Pour into a heatproof bowl and let cool for 5 minutes.
  3. Mix the wet ingredients: In a large mixing bowl, whisk together the browned butter, 1 cup granulated sugar, and 1/2 cup packed brown sugar until well combined. Add 2 room-temperature eggs and 1 teaspoon vanilla extract, whisk vigorously for 30 seconds until smooth and slightly thickened. Add 1 cup pumpkin puree and whisk until fully incorporated.
  4. Combine the dry ingredients: In a separate medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons pumpkin pie spice, and 1/2 teaspoon cinnamon.
  5. Fold the dry ingredients into the wet: Add the dry mixture to the wet mixture in two additions, folding gently with a rubber spatula after each addition. Do not overmix—stop as soon as no streaks of flour remain.
  6. Add the chocolate chips: Reserve about 2 tablespoons of chocolate chips for the top. Gently fold the remaining chocolate chips into the batter.
  7. Transfer to the pan: Pour the batter into the prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips on top, pressing them in slightly.
  8. Bake: Place the pan on the center rack and bake for 55-65 minutes. At the 45-minute mark, tent the loaf loosely with aluminum foil to prevent over-browning. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool: Let the bread cool in the pan on a wire rack for 15 minutes. Then lift it out using the parchment overhang and transfer to the rack to cool completely—at least 1 hour.

Notes

Don’t walk away from the butter while browning—it can go from perfect to burnt in seconds. Room temperature eggs are important to prevent the browned butter from seizing. Do not overmix the batter; a few lumps are fine. Let the bread cool completely before slicing to avoid a crumbly mess. This bread tastes even better the next day as flavors meld. For a gluten-free version, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and dairy-free chocolate chips.

Nutrition

Keywords: pumpkin bread, brown butter, chocolate chip, fall recipe, easy pumpkin bread, quick bread, autumn baking

Find it online: https://fizzlefork.com/brown-butter-pumpkin-chocolate-chip-bread-easy-fall-recipe/