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Easy Brown Butter Pumpkin Chocolate Chip Bread

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A moist, tender pumpkin bread with nutty brown butter and melty chocolate chips. This quick and easy recipe comes together in under an hour and is perfect for weeknight baking.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¾ cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease the parchment with cooking spray or butter.
  2. Brown the butter: Place ½ cup butter in a light-colored saucepan over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally. After about 4-5 minutes, the foam will subside and brown specks will form at the bottom. The butter will smell nutty and toasty. As soon as it turns golden-amber, remove from heat and pour into a heat-safe bowl. Let cool for about 5 minutes.
  3. Combine the wet ingredients: In a large mixing bowl, whisk together the cooled brown butter, 1 cup pumpkin puree, ¾ cup granulated sugar, and ¼ cup packed light brown sugar until smooth. Add the 2 room-temperature eggs and 1 teaspoon vanilla extract. Whisk until well combined and glossy.
  4. Mix the dry ingredients: In a medium mixing bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 ½ teaspoons pumpkin pie spice, and ½ teaspoon cinnamon until no lumps remain.
  5. Combine wet and dry ingredients: Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold together gently until just combined (a few lumps are fine). Do not overmix.
  6. Fold in the chocolate chips: Add ¾ cup semi-sweet chocolate chips and fold until evenly distributed.
  7. Transfer to the pan: Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter a couple of times to release air bubbles.
  8. Bake: Place the pan in the preheated oven and bake for 45-55 minutes. Start checking at 45 minutes—insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s done. If there’s wet batter, bake for another 3-5 minutes and check again.
  9. Cool: Let the bread cool in the pan on a cooling rack for 10 minutes. Then, using the parchment paper overhang, lift the bread out and transfer to the cooling rack. Let cool completely before slicing (about 1 hour).

Notes

Watch the butter closely while browning—it can go from perfect to burnt quickly. Use room temperature eggs for best texture. Do not overmix the batter. Let the bread cool completely before slicing to avoid crumbling. The bread tastes even better the next day as flavors meld.

Nutrition

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

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