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Easy Brown Butter Pumpkin Chocolate Chip Bread

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This brown butter pumpkin chocolate chip bread is incredibly moist and flavorful, made with simple ingredients in one bowl. The nutty brown butter adds a caramel-like depth that makes this loaf a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup semi-sweet chocolate chips
  • Optional: Turbinado sugar for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. Brown the butter: Place 1 cup of butter in a medium saucepan or heat-safe mixing bowl over medium heat. Melt completely, then swirl occasionally. The butter will foam, then settle. Watch for golden brown specks and a nutty aroma (about 5-7 minutes). Remove from heat immediately. Pour into a large mixing bowl if not already in one. Let cool for 10 minutes.
  3. Mix the wet ingredients: To the cooled brown butter, add 1 cup granulated sugar and 1/2 cup packed light brown sugar. Whisk until combined. Add 2 large eggs and 2 teaspoons vanilla extract. Whisk vigorously for about 30 seconds until smooth and slightly thickened. Add the entire can of pumpkin puree and whisk until fully incorporated.
  4. Combine the dry ingredients: In a separate medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 2 teaspoons pumpkin pie spice.
  5. Fold the dry into the wet: Add the flour mixture to the pumpkin mixture in three additions, folding gently with a rubber spatula after each. Stop as soon as the last streak of flour disappears. A few lumps are fine.
  6. Add the chocolate chips: Reserve about 2 tablespoons of chocolate chips for the top. Fold the remaining chocolate chips into the batter with a few gentle strokes.
  7. Fill the pan: Scrape the batter into the prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips on top, pressing them in slightly. If using turbinado sugar, sprinkle a generous tablespoon over the top.
  8. Bake: Place the pan in the preheated oven and bake for 55-65 minutes. At 50 minutes, start checking. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly (after about 40 minutes), tent loosely with aluminum foil.
  9. Cool properly: Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment sling to lift it out and transfer to the rack to cool completely. Wait at least 1 hour before slicing.

Notes

Let the brown butter cool for a full 10 minutes to avoid cooking the eggs. For best flavor, make the bread a day ahead and let it rest overnight. Use an instant-read thermometer for accuracy: 200°F to 205°F in the center means it’s done. Do not refrigerate; store at room temperature for up to 4 days. Freezes well for up to 3 months.

Nutrition

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

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