Brown Butter Chocolate Chip Pumpkin Bread

Caroline

Brown Butter Chocolate Chip Pumpkin Bread

This Brown Butter Chocolate Chip Pumpkin Bread is ultra-moist, warmly spiced, and packed with rich nutty brown butter flavor. Studded with melty chocolate chips, it’s the perfect cozy bake for fall mornings, dessert, or gifting.

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Prep Time 20

Cook Time 1 15

Total Time 1 35

Servings: 10 slices

Course: Bread, Dessert

Cuisine: American

Calories: 365

Ingredients Equipment Method Notes

Ingredients

3/4 cup butter, browned and cooled
1 cup 100% pure pumpkin
2 eggs
1/3 cup water
1 1/2 cups sugar
2 tsp pure vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking soda
1 tsp kosher salt
2 tsp pumpkin pie spice
1 1/4 cups semi-sweet chocolate chips, plus extra for topping

Equipment

Light-colored skillet or sauté pan
mixing bowls
whisk
spatula
parchment paper
9x5-inch loaf pan
Non-stick cooking spray

Method

Place butter in a light-colored skillet over medium heat. Stir continuously until it foams and milk solids turn golden. Remove from heat and cool completely.
Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment and spray with non-stick spray.
In a large bowl, whisk flour, baking soda, salt, and pumpkin pie spice.
In another bowl, combine pumpkin, eggs, cooled brown butter, water, sugar, and vanilla.
Pour wet mixture into dry and stir gently until just combined. Fold in chocolate chips.
Transfer batter to prepared pan and top with extra chocolate chips.
Bake for 1 hour 15 minutes, or until a toothpick comes out clean.
Cool completely in the pan before slicing.

Notes

Cool butter prevents the eggs from cooking prematurely.
For stronger pumpkin flavor, add an extra tablespoon of pumpkin puree.
Baking times may vary depending on your oven—begin checking at the 1-hour mark.
This recipe yields a loaf that freezes beautifully for long-term storage.