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Cozy Brown Butter Pumpkin Chocolate Chip Bread (Easy Recipe)

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This isn’t just another pumpkin bread recipe. The brown butter adds a nutty, toasty flavor that pairs beautifully with the earthy sweetness of pumpkin puree, and the chocolate chips are strategically folded in so every bite has a little something to look forward to.

Ingredients

Scale
  • ½ cup (1 stick or 113g) unsalted butter
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups (180g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup (180g) semisweet 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 paper and the exposed sides of the pan.
  2. Brown the butter: Place the butter in a small saucepan over medium heat. Stir occasionally as it melts. The butter will foam up, then the foam will subside and you’ll see golden brown specks forming at the bottom. This takes about 5-7 minutes. The moment it smells nutty and looks amber-colored, remove it from the heat. Pour it into a heatproof bowl to stop the cooking process. Let it cool for 10 minutes—it should be warm but not hot when you add it to the other ingredients.
  3. Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
  4. Mix the wet ingredients: In a large bowl, whisk together the cooled brown butter, granulated sugar, and brown sugar until well combined. It will look a bit grainy—that’s normal. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and pumpkin puree until smooth. The mixture should be thick and glossy.
  5. Combine wet and dry ingredients: Pour the dry ingredients into the wet mixture. Use a spatula to fold gently until just combined. A few streaks of flour are okay—overmixing will make the bread tough. The batter will be thick and slightly lumpy.
  6. Fold in the chocolate chips: Reserve about 2 tablespoons of chocolate chips to sprinkle on top. Gently fold the rest into the batter with the spatula. Stop as soon as they’re distributed—no need to be perfect.
  7. Pour and top: Transfer the batter to the prepared loaf pan. Spread it evenly with the spatula. Sprinkle the reserved chocolate chips on top, pressing them gently into the batter so they don’t roll off during baking.
  8. Bake: Place the pan in the preheated oven and bake for 50-60 minutes. At the 45-minute mark, check the bread. If the top is browning too quickly, tent it loosely with aluminum foil. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it comes out with wet batter, it needs more time.
  9. Cool: Let the bread cool in the pan for 15 minutes. Then lift it out using the parchment overhang and transfer to a wire rack to cool completely. If you slice it while it’s still warm, the chocolate chips will smear.

Notes

Don’t rush the brown butter—medium heat is your friend. Measure pumpkin puree carefully; if watery, blot with paper towels. Room temperature ingredients matter to prevent brown butter from seizing. Check for doneness at 50 minutes. Let cool completely before slicing for best texture.

Nutrition

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

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