Indulge in the warm, comforting flavors of fall with our irresistible Brown Butter Chocolate Chip Pumpkin Bread! This delightful loaf combines the rich nuttiness of brown butter with the sweet, earthy notes of pumpkin and the decadent touch of chocolate chips. Perfect for cozy mornings or as a sweet treat to share with friends, this recipe will have you coming back for seconds—and thirds! With just a few simple ingredients and a little love, you can create a bakery-worthy loaf right in your own kitchen. Ready to impress your taste buds? Let’s dive into this deliciously easy recipe!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup pumpkin puree
- ½ cup brown butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
- In a small saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a golden brown color and develops a nutty aroma, about 5-7 minutes. Be careful not to burn it. Once browned, remove from heat and let it cool slightly.
- In a large mixing bowl, combine the pumpkin puree, brown butter, and granulated sugar. Whisk together until well blended.
- Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and nutmeg until evenly combined.
- Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined. Be careful not to overmix.
- Fold in the chocolate chips until they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula if necessary.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Slice and serve the Brown Butter Chocolate Chip Pumpkin Bread warm or at room temperature. Enjoy!
Tips
- Brown the Butter Carefully: Keep an eye on the butter as it melts and browns. Swirling the pan helps prevent burning and ensures an even color. The goal is a deep golden hue with a nutty aroma—this is where the magic happens!
- Use Fresh Pumpkin Puree: If possible, use homemade pumpkin puree for a fresher taste. Simply roast and blend your pumpkin until smooth for an extra flavor boost.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense loaf, so be gentle!
- Add Extra Chocolate: For an extra indulgent treat, sprinkle some chocolate chips on top of the batter before baking. This gives a beautiful presentation and a chocolatey crust.
- Check for Doneness: Ovens can vary, so start checking for doneness a few minutes before the recommended time. A toothpick should come out clean or with just a few moist crumbs.
- Cool Before Slicing: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. This helps maintain its shape and texture.
- Store Properly: To keep your bread fresh, wrap it tightly in plastic wrap or foil and store it at room temperature for up to 3 days, or freeze for longer-lasting enjoyment.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 55mg
