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Best Brown Butter Pumpkin Chocolate Chip Bread (Easy Fall Recipe)

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This brown butter pumpkin chocolate chip bread is tender, moist, and packed with nutty, warm flavors. It’s an easy fall recipe that delivers gourmet results with simple ingredients.

Ingredients

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

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. Brown the butter: In a light-colored saucepan over medium heat, melt the butter, stirring occasionally. After 4-6 minutes, the butter will foam, then subside, and golden-brown specks will form. Remove from heat immediately and pour into a heatproof bowl. Let cool for 10 minutes.
  3. In a large bowl, whisk together the cooled brown butter, granulated sugar, and brown sugar until combined. Add eggs one at a time, whisking well after each. Stir in vanilla and pumpkin puree until smooth.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  5. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Fold in 1 cup chocolate chips, reserving 2 tablespoons for topping.
  7. Pour batter into prepared pan and spread evenly. Sprinkle reserved chocolate chips on top.
  8. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If browning too quickly, tent with foil after 40 minutes.
  9. Cool in pan on a wire rack for 15 minutes, then lift out using parchment handles and cool completely on rack before slicing.

Notes

Don’t rush the brown butter; use medium heat and watch for amber specks. Room temperature eggs are important to prevent the butter from seizing. Do not overmix the batter to avoid a tough loaf. Let the bread cool completely before slicing to prevent crumbling.

Nutrition

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

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