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Best Brown Butter Pumpkin Chocolate Chip Bread Recipe

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This brown butter pumpkin chocolate chip bread is incredibly moist, nutty, and sweet, with melty chocolate chips in every bite. It’s the perfect fall treat that tastes like a hug.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 can (15 oz) pumpkin puree
  • 1 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • Flaky sea salt (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Grease your 9×5 loaf pan and line it with parchment paper, leaving some overhang on the long sides.
  2. Brown the butter. Place the butter in your light-colored skillet over medium heat. Let it melt completely, then stir constantly with a rubber spatula. The butter will foam, then bubble, then start to turn golden. Watch for little brown specks forming at the bottom. When it smells nutty and the specks are a warm amber color (about 5-7 minutes), remove it from the heat immediately. Pour it into a heatproof bowl to stop the cooking. Let it cool for 10 minutes.
  3. Mix the wet ingredients. In a large bowl, whisk together the browned butter, granulated sugar, and brown sugar until smooth. It should look like wet sand. Add the pumpkin puree, eggs, and vanilla extract. Whisk until fully combined. The mixture will be thick and glossy.
  4. Mix the dry ingredients. In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Make sure there are no clumps of baking soda hiding in there.
  5. Combine wet and dry. Pour the dry ingredients into the wet mixture. Use your rubber spatula to fold them together gently. Stop as soon as you no longer see streaks of flour. A few lumps are totally fine. Overmixing will make the bread tough.
  6. Add the chocolate chips. Fold in ¾ cup of the chocolate chips. Reserve the remaining ¼ cup for topping. Don’t overmix here either. Just fold until they’re evenly distributed.
  7. Pour into the pan. Scrape the batter into your prepared loaf pan and spread it into an even layer. Sprinkle the remaining chocolate chips on top, plus a pinch of flaky sea salt if you’re using it.
  8. Bake. Place the pan in the oven and bake for 55-65 minutes. At the 50-minute mark, check it. A toothpick inserted into the center should come out clean or with just a few moist crumbs. If the top is browning too quickly, loosely tent it with aluminum foil around the 40-minute mark.
  9. Cool. Let the bread cool in the pan on a wire rack for 15 minutes. Then lift it out using the parchment paper sling and let it cool completely on the rack. I know it’s hard, but try to wait at least an hour before slicing. The texture sets as it cools.

Notes

Don’t walk away from the butter while browning. Use room temperature eggs. Fold gently to avoid overmixing. Let the bread cool completely before slicing for best texture. The flavors deepen after a day.

Nutrition

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

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