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Cozy Brown Butter Pumpkin Chocolate Chip Bread

brown butter pumpkin chocolate chip bread - featured image
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A moist and flavorful pumpkin bread featuring nutty brown butter and melty chocolate chips, perfect for cozy fall mornings or snacks.

Ingredients

Scale
  • 8 tablespoons (113g) unsalted butter
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1 cup (200g) light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1/2 cup (60g) whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3/4 cup (150g) semi-sweet chocolate chips

Instructions

  1. Place 8 tablespoons (113g) of unsalted butter in a medium saucepan over medium heat. Stir continuously as it melts, then starts to foam and turn golden brown, about 5-7 minutes. Watch for browned bits on the bottom and a nutty aroma. Remove from heat and let cool slightly.
  2. In a large bowl, whisk together 1 3/4 cups (220g) all-purpose flour, 1/2 cup (60g) whole wheat pastry flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, and 1/2 teaspoon salt.
  3. In a separate bowl, whisk 1 cup (240g) pumpkin puree with 1 cup (200g) light brown sugar and 1/4 cup (50g) granulated sugar. Add 2 large eggs (room temperature), 1 teaspoon vanilla extract, and the cooled brown butter (make sure it’s not too hot or it will cook the eggs). Mix well until smooth.
  4. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Don’t overmix—lumps are okay. Fold in 3/4 cup (150g) semi-sweet chocolate chips.
  5. Grease a 9×5-inch loaf pan with butter and line with parchment paper, leaving an overhang for easy removal.
  6. Pour batter into the pan and smooth the top with a spatula. Bake in a preheated oven at 350°F (175°C) for 55-65 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Start checking at 50 minutes to avoid overbaking.
  7. Let the bread cool in the pan for 15 minutes, then use the parchment overhang to lift it out onto a wire rack. Cool completely before slicing to avoid crumbling.

Notes

Use a light-colored pan to brown butter to better monitor color. Avoid overmixing the batter to keep bread tender. Tent with foil if top browns too fast. Rest batter 10 minutes before baking for better texture. Oven temperatures vary; check doneness early.

Nutrition

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

Find it online: https://morselora.com/cozy-brown-butter-pumpkin-chocolate-chip-bread-recipe-easy-and-perfect-for-fall/