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Best Brown Butter Pumpkin Chocolate Chip Bread

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This accidental brown butter pumpkin chocolate chip bread is incredibly moist, rich, and flavorful. The nutty browned butter elevates the pumpkin and spices, while pockets of melted chocolate make every slice irresistible.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 3/4 cups (210 grams) all-purpose flour
  • 1 cup (200 grams) granulated sugar
  • 1/2 cup (100 grams) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 cup (180 grams) 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 for easy lifting. Lightly grease the exposed ends with butter or cooking spray.
  2. Brown the butter: Place the 1/2 cup of butter in your light-colored saucepan over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally. You’ll see it foam up, then subside, then start to turn golden. Watch for small brown specks forming at the bottom—that’s the milk solids toasting. When the butter smells nutty and has turned a deep amber color (about 5-7 minutes), remove it from the heat immediately. Pour it into a heatproof bowl to stop the cooking process….
  3. Combine dry ingredients: In a medium bowl, whisk together the 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/8 teaspoon cloves. Set aside.
  4. Mix wet ingredients: In a large bowl, whisk together the 1 cup granulated sugar and 1/2 cup packed brown sugar. Pour in the cooled brown butter (make sure it’s not still hot, or it’ll cook the eggs) and whisk until combined. It’ll look a bit grainy—that’s normal.
  5. Add eggs and vanilla: Whisk in the 2 room temperature eggs, one at a time, until each is fully incorporated. Add the 1 teaspoon vanilla extract and whisk again. The mixture should look smooth and glossy.
  6. Add the pumpkin: Pour in the 1 cup pumpkin puree and whisk until everything is combined. The batter will look thick and creamy at this point. Don’t worry if it seems a bit thin—that’s how it should be.
  7. Fold in dry ingredients: Add the dry ingredients to the wet ingredients in two additions, folding gently with your rubber spatula after each. Mix just until you can’t see any more flour streaks—overmixing will make the bread tough. A few small lumps are perfectly fine.
  8. Add chocolate chips: Reserve about 2 tablespoons of chocolate chips for the top. Gently fold the remaining chocolate chips into the batter. Don’t overmix here either—just a few folds until they’re evenly distributed.
  9. Transfer to pan: Pour the batter into your prepared loaf pan and spread it evenly. Sprinkle the reserved chocolate chips on top—this gives you those beautiful melty pockets on the surface.
  10. Bake: Place the pan in the preheated oven and bake for 50-60 minutes. At the 45-minute mark, start checking for doneness. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter). If the top is browning too quickly, tent it loosely with aluminum foil for the last 10-15 minutes.
  11. Cool: Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment paper overhang to lift it out and transfer it to the rack to cool completely. I know it’s tempting to slice into it warm, but it really needs to cool for at least 1 hour to set properly.

Notes

For best results, use room temperature eggs and pumpkin puree to prevent the brown butter from seizing. Do not overmix the batter. The bread tastes even better the next day as flavors meld. Store wrapped at room temperature for up to 4 days; do not refrigerate. Freezes well for up to 3 months.

Nutrition

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

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