While pumpkin bread is a seasonal staple, this Chocolate Chip Pumpkin Bread with Brown Butter is in a league of its own. The secret lies in the “liquid gold”—brown butter. By toasting the butter before adding it to the batter, we introduce a deep, nutty, and caramelized flavor that traditional oils or melted butter simply can’t provide. Combined with cozy fall spices and a generous helping of dark chocolate chips, this bread is incredibly moist, fragrant, and decadent. It’s the perfect way to upgrade your autumn baking routine.
Why This Recipe Works
- Brown Butter Magic: Browning the butter removes water and toasts the milk solids, creating a complex, nutty aroma that pairs perfectly with earthy pumpkin.
- Moisture Mastery: Pumpkin purée is naturally hydrating, but the addition of brown butter provides a rich fat content that keeps the crumb tender for days.
- Warm Spice Synergy: Cinnamon, nutmeg, and cloves amplify the sweetness of the pumpkin and the richness of the chocolate.
- Bakery-Style Texture: The dense yet soft structure makes this bread perfect for thick slices that hold together, whether toasted with butter or eaten at room temperature.
Recipe Details
- Prep Time: 20 Minutes
- Cook Time: 55–65 Minutes
- Total Time: ~1.25 Hours
- Yield: 1 Large Loaf (or 2 Small Loaves)
- Difficulty: Easy
Ingredients
- The Brown Butter:
- 1/2 cup (1 stick) Unsalted Butter
- The Wet Ingredients:
- 1 cup Pumpkin Purée (not pumpkin pie filling)
- 2 Large Eggs, room temperature
- 1 cup Granulated Sugar
- 1/4 cup Brown Sugar, packed
- 1 tsp Vanilla Extract
- The Dry Ingredients:
- 1 3/4 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/4 tsp Ground Cloves
- 1 cup Semi-Sweet or Dark Chocolate Chips
Instructions
- Brown the Butter: In a small saucepan, melt the butter over medium heat. Continue cooking, whisking constantly, as it foams and pops. Once you see small brown bits at the bottom and smell a nutty aroma, remove from heat and transfer to a bowl to cool slightly.
- Prep: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- Mix Wet Ingredients: In a large bowl, whisk the cooled brown butter (including the browned bits!), pumpkin purée, eggs, sugars, and vanilla until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and spices.
- The Batter: Fold the dry ingredients into the wet until just combined. Gently fold in 3/4 of the chocolate chips.
- Bake: Pour the batter into the prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips on top. Bake for 55–65 minutes, or until a toothpick comes out with just a few moist crumbs.
- Cool: Let the bread cool in the pan for 10 minutes before moving to a wire rack.
Conclusion
This Chocolate Chip Pumpkin Bread with Brown Butter is more than just a snack; it’s an experience. The brown butter elevates the humble pumpkin loaf into a gourmet treat that tastes like it came from a high-end bakery. Whether you’re serving it for a festive brunch or enjoying a slice with your afternoon tea, this bread is a celebration of everything we love about fall flavors.
(FAQ)
Q: Can I use pumpkin pie filling?
A: No, pumpkin pie filling contains added sugars and spices. You want 100% pure pumpkin purée for this recipe to control the flavor and sweetness.
Q: Why did my chocolate chips sink?
A: If you find chips sinking to the bottom, try tossing them in a teaspoon of flour before folding them into the batter. This helps them “grip” the dough.
Q: How do I store this?
A: This bread stays moist for 3-4 days at room temperature when wrapped tightly. It also freezes beautifully for up to 3 months.
