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Easy Brown Butter Pumpkin Chocolate Chip Bread

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A lighter, nutty brown butter pumpkin bread studded with chocolate chips. This happy accident turned first-place winner is quick, easy, and perfect for fall.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 4 tablespoons (56g) unsalted butter
  • 1 cup (225g) pumpkin puree (100% pure pumpkin)
  • ½ cup (120g) plain Greek yogurt (full-fat or 2%)
  • ½ cup (100g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (90g) semi-sweet or dark chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides. Grease exposed sides with butter or cooking spray.
  2. Brown the butter: Place 4 tablespoons unsalted butter in a small saucepan over medium heat. Swirl occasionally. Once butter foams and turns golden with brown specks at the bottom and smells nutty (about 4-5 minutes), remove from heat immediately. Pour into a heatproof bowl and let cool for 5 minutes.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until no lumps remain. Set aside.
  4. Combine wet ingredients: In a large bowl, whisk together pumpkin puree, Greek yogurt, brown sugar, and granulated sugar until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla extract. Add cooled browned butter and whisk until fully incorporated. Mixture should be thick and glossy.
  5. Fold together: Pour dry ingredients into wet ingredients. Use a spatula to fold gently until no streaks of flour remain. Do not overmix. Fold in chocolate chips, reserving a handful for the top.
  6. Pour and top: Scrape batter into prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips on top, pressing in slightly.
  7. Bake: Place pan on middle rack and bake for 45-55 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly (after about 30 minutes), tent loosely with foil.
  8. Cool: Let bread cool in pan for 10 minutes. Lift out using parchment paper and transfer to a wire rack. Cool completely before slicing (about 1 hour).

Notes

Browning butter is key: use a light-colored pan to see color change, remove from heat as soon as brown specks appear. Do not overmix batter to avoid dense bread. For a taller loaf, let batter rest in pan for 10 minutes before baking. Bread keeps at room temperature for up to 3 days, refrigerated for up to a week, or frozen for up to 3 months.

Nutrition

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

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