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Easy Brown Butter Pumpkin Chocolate Chip Bread

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This easy brown butter pumpkin chocolate chip bread is the kind of recipe that earns a permanent spot in your fall rotation. It’s simple enough for a weeknight bake, special enough for company, and so delicious that you’ll find yourself making excuses to whip up another loaf.

Ingredients

Scale
  • 1/2 cup (1 stick / 113g) unsalted butter
  • 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 teaspoon ground cinnamon
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 cup (245g) pumpkin purée (100% pure, not pumpkin pie filling)
  • 2 teaspoons vanilla extract
  • 1/4 cup (60ml) whole milk
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease the exposed sides with butter or cooking spray.
  2. Brown the butter: Place the 1/2 cup of unsalted butter in a small saucepan over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally. After about 4-5 minutes, when the milk solids turn golden brown and the butter gives off a nutty aroma, remove from heat. Pour into a small heatproof bowl and let cool for about 10 minutes.
  3. Mix the dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and ground cinnamon.
  4. Mix the wet ingredients: In a medium bowl, whisk together the granulated sugar and light brown sugar. Add the eggs and whisk until smooth and slightly pale, about 30 seconds. Add the pumpkin purée, vanilla extract, and whole milk. Whisk until fully combined. Slowly drizzle in the cooled browned butter while whisking continuously.
  5. Combine wet and dry: Pour the wet ingredients into the bowl of dry ingredients. Use a rubber spatula to fold them together gently until just combined. Do not overmix.
  6. Fold in the chocolate chips: Add the semi-sweet chocolate chips to the batter and fold in with a few gentle strokes. Reserve about 2 tablespoons of chips to sprinkle on top.
  7. Transfer to the pan: Pour the batter into the prepared loaf pan. Spread evenly with the spatula. Sprinkle the reserved chocolate chips on top, pressing them in slightly.
  8. Bake: Place the pan in the preheated oven and bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back lightly when touched.
  9. Cool: Let the bread cool in the pan on a wire rack for about 15 minutes. Then, using the parchment overhang, lift the bread out and transfer to the rack to cool completely before slicing.

Notes

Let the browned butter cool for a solid 10 minutes before adding to the eggs to prevent them from cooking. Do not overmix the batter; a few lumps are fine. For best results, weigh your flour or use the spoon-and-level method. If your oven runs hot, check the bread at the 50-minute mark. Rotate the pan halfway through baking for even browning. Brown the butter ahead of time and store in the fridge to save time on busy weeknights.

Nutrition

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

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