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Cozy Brown Butter Pumpkin Chocolate Chip Bread

brown butter pumpkin chocolate chip bread - featured image
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This incredibly moist and tender pumpkin bread is elevated with nutty brown butter and studded with semi-sweet chocolate chips. It’s the perfect fall treat that tastes like a warm hug on a cold day.

Ingredients

Scale
  • 1/2 cup (1 stick / 113g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 1/2 cups (340g) pumpkin puree (not pumpkin pie filling)
  • 1/4 cup (60ml) buttermilk, at room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup (175g) 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: Melt 1/2 cup unsalted butter in a medium saucepan over medium heat. Continue cooking, swirling occasionally, until the milk solids turn golden brown and smell nutty. Immediately remove from heat and pour into a heat-safe bowl. Let cool for 10 minutes.
  3. In a large bowl, whisk together cooled brown butter, granulated sugar, and brown sugar until combined. Add eggs one at a time, whisking well after each. Whisk in pumpkin puree, buttermilk, and vanilla extract until smooth.
  4. In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
  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. Gently fold in 3/4 cup chocolate chips. Reserve remaining 1/4 cup for topping.
  7. Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips on top.
  8. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. If top browns 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 transfer to rack to cool completely before slicing.

Notes

For best results, use room temperature eggs and buttermilk to prevent the brown butter from seizing. Do not overmix the batter to avoid a dense loaf. Let the bread cool completely before slicing to prevent crumbling. The flavors improve after a day.

Nutrition

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

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