Print

Chocolate Chip Pumpkin Bread with Brown Butter

Chocolate Chip Pumpkin Bread with Brown Butter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the warmth of Chocolate Chip Pumpkin Bread with Brown Butter—a comforting treat that’s perfect for breakfast, brunch, or dessert. This delightful homemade bread features a rich, nutty flavor from brown butter, harmoniously blended with the sweetness of pumpkin and chocolate chips. Moist and tender, each slice is a cozy bite that will make your taste buds sing. Whether enjoyed fresh out of the oven or toasted with a pat of butter, this recipe is sure to become a favorite in your household.

Ingredients

Scale
  • 5 tablespoons salted European butter
  • 1 cup + 1 tablespoon all-purpose flour
  • 2 teaspoons pumpkin spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/4 cup vegetable oil
  • 1/2 cup dark brown sugar (packed)
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs (room temperature)
  • 1 cup Libby’s Pumpkin Puree (room temperature)
  • 1 cup mini chocolate chips (plus extras for the top)

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Line an 8.5×4.5 inch loaf pan with parchment paper or butter it.
  3. In a stainless steel pan over medium heat, melt the butter until golden brown and nutty in aroma; cool to room temperature.
  4. In a bowl, whisk together flour, pumpkin spice, baking powder, baking soda, and sea salt.
  5. In another bowl, mix browned butter, vegetable oil, dark brown sugar, and granulated sugar until combined. Add vanilla extract, eggs, and pumpkin puree; mix well.
  6. Fold dry ingredients into the wet mixture until just combined; gently stir in mini chocolate chips.
  7. Pour batter into the prepared loaf pan and sprinkle extra chocolate chips on top if desired.
  8. Bake for 55–65 minutes or until a toothpick comes out with a few moist crumbs.
  9. Cool on a wire rack for about 30–45 minutes before slicing.

Nutrition