Print

The Ultimate Pumpkin Chocolate Chip Bread with Sea Salt

pumpkin chocolate chip bread with sea salt - featured image
Print Recipe

This Ultimate Pumpkin Chocolate Chip Bread with Sea Salt is the result of a promise and a whole lot of trial and error. Brown butter adds a nutty, caramel depth, while flaky sea salt on top creates little bursts of saltiness that make each bite interesting.

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
  • Flaky sea salt, for sprinkling on top

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your loaf pan with parchment paper, leaving some overhang on the long sides.
  2. Brown the butter. Place the ½ cup of 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 little brown specks forming at the bottom. This takes about 5-7 minutes. The moment it smells nutty and turns a golden-amber color, remove it from the heat immediately. Pour it into a heat-safe bowl to stop the cooking process. Let it cool for about 10 minutes.
  3. Combine the wet ingredients. In your large mixing bowl, whisk together the cooled brown butter, pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until smooth and well combined.
  4. Mix the dry ingredients. Add the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon directly to the bowl with the wet ingredients. Stir with a rubber spatula until just combined — about 15 strokes. A few streaks of flour are okay.
  5. Fold in the chocolate chips. Add the chocolate chips and fold them in gently with your spatula. Reserve about 2 tablespoons to sprinkle on top of the batter once it’s in the pan.
  6. Transfer to the pan. Pour the batter into your prepared loaf pan and spread it evenly. Sprinkle the reserved chocolate chips on top, pressing them in slightly so they don’t roll off. Give the pan a gentle tap on the counter to release any air bubbles.
  7. Bake. Place the pan in the preheated oven and bake for 55-65 minutes. At the 50-minute mark, start checking for doneness. A toothpick inserted into the center should come out clean or with a few moist crumbs. If the top is browning too quickly (after about 40 minutes), tent the pan loosely with aluminum foil.
  8. Cool. Let the bread cool in the pan for 15 minutes. Then use the parchment handles to lift it out and transfer it to a cooling rack. Wait at least 20 more minutes before slicing. While the bread is still warm, sprinkle the flaky sea salt on top.

Notes

Don’t rush the brown butter. Let it go until it’s truly amber and smells like toasted nuts. Room temperature ingredients matter. Measure flour correctly by spooning and leveling. Check for doneness with a thermometer (internal temp 200-205°F). Let it cool completely for clean slices. For high altitude (above 3,500 feet), reduce sugar by 2 tablespoons and increase flour by 2 tablespoons.

Nutrition

Keywords: pumpkin bread, chocolate chip bread, pumpkin chocolate chip bread, fall baking, brown butter, sea salt, easy pumpkin bread, moist pumpkin bread

Find it online: https://morselora.com/the-ultimate-pumpkin-chocolate-chip-bread-with-sea-salt/