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Cozy Brown Butter Pumpkin Chocolate Chip Bread

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This cozy brown butter pumpkin chocolate chip bread is simple enough for a weekday bake but impressive enough for company. The brown butter adds a nutty, almost toffee-like flavor that makes pumpkin taste deeper and richer, while the chocolate chips make every bite feel like a little reward.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup (240g) pumpkin puree (100% pure pumpkin)
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g, packed) light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line your 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides for easy lifting later. Set aside.
  2. Brown the butter. Place the 1 cup (2 sticks) of unsalted butter in a medium saucepan over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally. After about 5-7 minutes, the butter will start to foam and turn golden. Watch closely—it can go from brown to burnt in seconds. When you see tiny brown specks forming at the bottom and it smells nutty and amazing, remove it from the heat immediately. Pour it into a heat-safe bowl (including all those brown bits—that’s…
  3. Mix the dry ingredients. In a large mixing bowl, whisk together the 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ⅛ teaspoon cloves. Set aside.
  4. Mix the wet ingredients. In a medium mixing bowl, whisk together the 1 cup granulated sugar and ½ cup packed light brown sugar. Add the cooled brown butter and whisk until smooth and combined—it should look like a thick caramel. Add the 2 room-temperature eggs, one at a time, whisking well after each. Then add the 1 cup pumpkin puree and 2 teaspoons vanilla extract. Whisk until everything is smooth and uniform.
  5. Combine wet and dry. Pour the wet mixture into the dry mixture. Use a rubber spatula to fold everything together gently. Stir just until no streaks of flour remain—overmixing will make the bread tough. A few lumps are totally fine.
  6. Fold in the chocolate chips. Add 1 cup of semi-sweet chocolate chips to the batter. Fold them in with the spatula until evenly distributed. Reserve a handful of chips to sprinkle on top of the batter before baking—it makes the top look gorgeous.
  7. Pour into the pan. Transfer the batter to your prepared loaf pan. Spread it evenly with the spatula. Sprinkle the reserved chocolate chips on top, pressing them in slightly so they stay put during baking.
  8. Bake. Place the pan in the preheated oven and bake for 50-60 minutes. Start checking at 50 minutes—insert a toothpick into the center. If it comes out clean or with just a few moist crumbs (not wet batter), it’s done. The top should be golden brown and cracked beautifully.
  9. Cool. Let the bread cool in the pan for 10 minutes. Then use the parchment overhang to lift it out and transfer to a cooling rack. Let it cool completely before slicing—about 1 hour. I know it’s hard to wait, but slicing warm bread can make it crumble.

Notes

Don’t rush the brown butter; use a light-colored pan to see the color change. Measure flour correctly by spooning and leveling. Let eggs come to room temperature to avoid seizing the butter. Don’t overmix the batter. Check oven temperature for accuracy. For a dairy-free version, use vegan butter that browns well. For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum.

Nutrition

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

Find it online: https://breezybake.com/cozy-brown-butter-pumpkin-chocolate-chip-bread-51-chars/