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Perfect Cozy Brown Butter Pumpkin Chocolate Chip Bread

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A moist and flavorful pumpkin bread made with nutty brown butter, warm spices, and melty chocolate chips. Perfect for fall gatherings or a cozy treat any time.

Ingredients

  • Unsalted butter, ½ cup (1 stick / 113 grams)
  • Optional: A pinch of flaky sea salt
  • Pumpkin puree, 1 cup (240 grams)
  • Large eggs, 2, at room temperature
  • Vanilla extract, 2 teaspoons
  • Plain Greek yogurt or sour cream, ¼ cup (60 grams)
  • All-purpose flour, 1 ¾ cups (220 grams)
  • Granulated sugar, ¾ cup (150 grams)
  • Light brown sugar, ½ cup (100 grams), packed
  • Baking soda, 1 teaspoon
  • Baking powder, ½ teaspoon
  • Salt, ½ teaspoon
  • Ground cinnamon, 1 ½ teaspoons
  • Ground nutmeg, ½ teaspoon
  • Ground ginger, ¼ teaspoon
  • Ground cloves, ⅛ teaspoon
  • Semi-sweet chocolate chips, 1 cup (175 grams)
  • Optional: ¼ cup toasted pecans or walnuts, chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the long sides.
  2. Brown the butter: Place ½ cup unsalted butter in a light-colored saucepan over medium heat. Let it melt completely, then swirl occasionally. After 3-4 minutes, the butter will foam and crackle. When the milk solids turn golden brown and the butter smells nutty, remove from heat immediately. Pour into a heat-safe bowl and let cool for 10 minutes.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves for about 20 seconds. Set aside.
  4. Combine wet ingredients: In a large bowl, whisk together cooled brown butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla, pumpkin puree, and Greek yogurt (or sour cream) until smooth.
  5. Fold in dry ingredients: Pour dry ingredients into wet ingredients. Use a rubber spatula to fold gently until just combined. Do not overmix; a few lumps are fine.
  6. Add chocolate chips: Reserve 2 tablespoons of chocolate chips for topping. Gently fold remaining chips into the batter. If using nuts, fold them in now.
  7. Transfer to pan: Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips on top. Tap the pan gently on the counter to release air bubbles.
  8. Bake: Bake for 55-65 minutes. At 45 minutes, check the bread; if top is browning too quickly, tent loosely with foil. Bread is done when a wooden skewer inserted in center comes out with a few moist crumbs, or internal temperature reaches 200°F (93°C).
  9. Cool: Let bread cool in pan on a wire rack for 15 minutes. Then use parchment sling to lift bread out and transfer to rack to cool completely.
  10. Slice and enjoy: Once completely cool, slice with a serrated knife using a gentle sawing motion.

Notes

Brown butter can go from perfect to burnt in about 30 seconds; stay close and remove from heat immediately when amber specks appear. Let ingredients come to room temperature for best texture. Do not overmix the batter. Use a parchment sling for easy removal. Let bread cool completely before slicing to avoid crumbling. Flavor improves on the second day.

Nutrition

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

Find it online: https://lumalunch.com/perfect-cozy-brown-butter-pumpkin-chocolate-chip-bread/