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Cozy Brown Butter Pumpkin Chocolate Chip Bread

brown butter pumpkin chocolate chip bread - featured image
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This pumpkin bread features nutty brown butter, warm spices, and melty chocolate chips for a comforting treat that’s quick and easy to make.

Ingredients

Scale
  • ½ cup (1 stick / 113g) unsalted butter
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (225g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk (whole milk preferred)
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease exposed ends.
  2. Brown the butter: Place ½ cup (113g) unsalted butter in a small skillet or saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until golden amber and nutty (3-5 minutes). Remove from heat immediately and pour into a heatproof bowl. Let cool for 5 minutes.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  4. In a medium bowl, whisk together granulated sugar, brown sugar, pumpkin puree, eggs, vanilla extract, and milk until smooth. Slowly stream in cooled brown butter while whisking constantly until smooth and uniform.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (10-12 strokes). Do not overmix.
  6. Reserve 2 tablespoons of chocolate chips for topping. Gently fold remaining chocolate chips into batter.
  7. Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips on top. Tap pan gently on counter to release air bubbles.
  8. Bake for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly after 40 minutes, tent loosely with foil.
  9. Cool in pan for 10 minutes, then lift out onto a cooling rack using parchment overhang. Cool completely (about 1 hour) before slicing.
  10. Slice with a serrated knife. Serve warm or at room temperature.

Notes

Brown butter can burn quickly; use a light-colored pan and watch for amber color and nutty aroma. For best results, use room temperature eggs and milk to prevent butter from solidifying. Overmixing batter leads to dense bread. Let bread cool completely before slicing for clean cuts.

Nutrition

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

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