This is hands down my FAVORITE recipe on the blog, and once you try it, you’ll see why. This Brown Butter Chocolate Chip Pumpkin Bread is unbelievably tender and moist. (I know, some people cringe at that word, but it’s truly the best way to describe it!) It tastes like wrapping yourself in a cozy fall sweater full of cinnamon, pumpkin spice, and rich, nutty brown butter.
What makes it the BEST? It’s foolproof, it’s easy, and it uses an entire can of pumpkin puree, so there are no awkward leftovers sitting in your fridge. The brown butter adds a deep, toasty flavor, and the chocolate chips melt into gooey pockets in every single slice.
So many of you have told me this is the only pumpkin bread you’ll ever make, and that it disappears within a day. Make it for game day, bring it to Thanksgiving, wrap it up for neighbors, or keep it all to yourself with a cup of coffee. Honestly, pumpkin bread this good deserves a spot on your counter all year long.
P.S. Don’t pull it out too early! A whole can of pumpkin makes this a very moist batter, so it takes a while to bake. Check that the center reads 200°F, and tent it with foil if the top gets dark before the middle is done.
Ingredients Needed
- Unsalted Butter: Browning the butter gives this bread its rich, nutty, toasty flavor. It’s what makes this loaf taste bakery-style instead of just “good.” The butterfat also keeps the crumb soft and tender.
- Granulated Sugar: White sugar sweetens the bread and helps create a tender crumb. It balances the warm spices perfectly.
- Brown Sugar: Brown sugar adds a deep, caramel-like sweetness from the molasses. It keeps the bread extra moist for days.
- Pumpkin Puree: One full 15-ounce can of pure pumpkin is the star of the show. It adds moisture, flavor, natural sweetness, and that gorgeous orange color. Make sure it’s pumpkin puree, not pumpkin pie filling!
- Eggs: Two large eggs give the bread structure and bind everything together. The yolks add richness, too.
- Milk: A splash of milk loosens the batter so it mixes smoothly and bakes up tender instead of heavy.
- Vanilla Extract: Vanilla adds warmth and brings out the brown butter and spice flavors.
- All-Purpose Flour: Flour gives the bread its structure. Spoon it into your measuring cup and level it off, and mix just until combined so the loaf stays tender.
- Ground Cinnamon: Two full teaspoons of cinnamon add warm, sweet spice that pairs perfectly with pumpkin and chocolate.
- Pumpkin Pie Spice: This blend of cinnamon, nutmeg, ginger, and cloves gives the bread its classic cozy fall flavor.
- Baking Powder: Baking powder helps the loaf rise so it’s soft instead of dense. Make sure yours is fresh!
- Salt: A pinch of salt balances the sweetness and makes the spices pop.
- Chocolate Chips: A full cup of chocolate chips melts into gooey pockets throughout the bread. Save a handful for the top so it looks bakery-perfect.
Substitutions and Modifications
- No time to brown butter: Use melted unsalted butter. You’ll lose a little nuttiness, but it’s still delicious.
- Dairy-free: Use vegan butter and your favorite non-dairy milk.
- Gluten-free: Use a 1-to-1 gluten-free flour blend. Readers say it turns out great!
- Lower sugar: Swap both sugars for granulated and golden monkfruit sweetener, and use sugar-free chocolate chips.
- Mix-ins: Swap the chocolate chips for white chocolate chips, dark chocolate chunks, caramel bits, or chopped pecans or walnuts. Or leave them out for classic pumpkin bread.
- Muffins: Bake as muffins (see below).
- Bundt pan: Readers have baked this in a Bundt pan with great results. Start checking around 45 minutes.
Why You’ll Love This Recipe
- It uses an ENTIRE can of pumpkin, so there are no leftovers to waste.
- It’s super moist, tender, and full of rich brown butter flavor.
- It’s easy, foolproof, and made with simple pantry ingredients, no mixer needed!
Equipment Needed
- 9×5-inch loaf pan
- Parchment paper
- Saucepan (for browning the butter)
- Large and medium mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Aluminum foil
What Makes This Pumpkin Bread So Good
- Brown Butter: Adds deep, nutty flavor that makes every bite taste bakery-style.
- A Whole Can of Pumpkin: Keeps the loaf incredibly moist for days.
- Chocolate Chips: Gooey chocolate pockets balance the warm fall spices perfectly.
How to Tell When Your Pumpkin Bread Is Done
Because this bread uses a whole can of pumpkin, it’s super moist and can take longer to bake than you’d expect. Every oven and pan is different, so trust these signs instead of the timer alone:
- Toothpick test: A toothpick in the center comes out clean or with a few moist crumbs, but no wet batter. Avoid poking a chocolate chip!
- Temperature: The center reads 200 to 205°F on an instant-read thermometer.
- The top: It should be domed, cracked, and spring back when gently pressed.
- Pan matters: A 9×5 pan usually takes 65 to 90 minutes. A smaller or deeper pan will take longer. Two 8×4 pans bake faster, usually around 45 to 55 minutes.
If the top is getting too dark before the center is done, loosely cover the pan with foil and keep baking.
Brown Butter Chocolate Chip Pumpkin Bread Recipe (With VIDEO)
Video
Ingredients
- ½ cup unsalted butter
- ½ cup granulated sugar
- ¾ cup brown sugar
- 1 ½ cups pumpkin puree 15 oz can
- 2 large eggs
- ¼ cup milk
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat and prep. Preheat your oven to 350°F (175°C) with the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides so you can lift the bread right out.
- Brown the butter. In a medium saucepan, melt the butter over medium heat. Keep stirring as it foams, bubbles, and then turns golden brown with a rich, nutty smell, about 5 to 7 minutes. Watch closely because it can go from brown to burnt fast! Pour it into a large heat-safe bowl, scraping in all the toasty brown bits, and let it cool for about 10 minutes.
- Whisk in the sugars. Add the granulated sugar and brown sugar to the cooled brown butter and whisk until combined.
- Add the pumpkin and wet ingredients. Add the whole can of pumpkin puree, the eggs, milk, and vanilla. Whisk until everything is completely smooth and glossy. No mixer needed!
- Whisk the dry ingredients. In a separate bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking powder, and salt. Whisking first spreads the spices and baking powder evenly, so every slice tastes the same.
- Fold it together. Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined and no dry streaks remain. Don’t overmix, or the bread can turn dense and tough. Then fold in the chocolate chips.
- Fill the pan. Pour the batter into your prepared pan and smooth the top. Sprinkle a handful of extra chocolate chips on top for that bakery look!
- Bake. Bake for 65 to 90 minutes. Start checking at 65 minutes. The bread is done when a toothpick in the center comes out clean or with a few moist crumbs, and the center reads 200 to 205°F. This is a very moist loaf, so don’t be surprised if it takes the full time! If the top is browning too fast, loosely tent it with foil and keep baking.
- Cool completely. Let the bread cool in the pan for 15 minutes, then lift it out and let it cool on a wire rack for at least 1 hour before slicing. I know it’s hard to wait, but this lets the loaf set so every slice is clean and perfect. Then slice it up and ENJOY!
How to Make Pumpkin Chocolate Chip Muffins
This batter makes AMAZING muffins! Line a muffin tin with liners and fill each cup almost to the top. You’ll get about 16 muffins, or 12 extra-large ones filled right to the top. Bake at 350°F for 25 to 30 minutes, until a toothpick in the center comes out clean.
Storage Instructions
- Counter: Wrap well or store in an airtight container at room temperature for up to 3 days.
- Fridge: Store in an airtight container in the fridge for up to 7 days. Warm a slice in the microwave for 20 to 30 seconds.
- Freezer: Wrap the whole loaf or individual slices tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw on the counter or warm a slice in the microwave.
Tips and Tricks
- Use a 9×5-inch loaf pan. A smaller pan makes a taller loaf that takes much longer to bake.
- Brown the butter until it’s golden and smells nutty, then let it cool before adding the eggs.
- Spoon and level your flour, and fold gently so the loaf doesn’t turn dense.
- Let it cool for a full hour before slicing so the center sets.
Frequently Asked Questions
Why is my pumpkin bread taking so long to bake?
A whole can of pumpkin makes this a very moist batter, so it can take 65 to 90 minutes. Pan size, pan color, and ovens all make a difference. Use a thermometer and pull it when the center reads 200 to 205°F.
Why is my pumpkin bread dense or wet in the middle?
It likely needed more time in the oven, or it was sliced before it cooled. Bake until the center reads 200 to 205°F, and let it cool for a full hour. Overmixing the batter can also make it dense.
Is it baking soda or baking powder?
This recipe uses 1 teaspoon of baking powder.
Can I skip the brown butter?
Yes! Use melted unsalted butter. You’ll lose a little of that nutty flavor, but it will still be delicious.
Can I use caramel bits or white chocolate instead of chocolate chips?
Absolutely! Caramel bits, white chocolate chips, and dark chocolate chunks are all delicious. You can also add chopped nuts.
Can I make this gluten-free?
Yes! Use a 1-to-1 gluten-free flour blend.
Can I freeze pumpkin bread?
Yes! Wrap the loaf or slices tightly and freeze for up to 3 months. It makes a great make-ahead holiday gift.
More Pumpkin Recipes You’ll Love
- Pumpkin Chocolate Chip Crumble Bread
- Starbucks Pumpkin Cream Cheese Muffins
- Brown Butter Pumpkin Chocolate Chip Cookies
- Gooey Pumpkin Brown Butter Cake
- Brown Butter Pumpkin Crumble Muffins
- Cheesecake Swirl Pumpkin Bread
- Brown Butter Pumpkin Banana Bread
- Brown Butter Pumpkin Cupcakes
- Pumpkin Cinnamon Rolls
Love brown butter as much as I do? Try my viral Brown Butter Chocolate Chip Banana Bread!
Bake It and Tag Me!
This Brown Butter Chocolate Chip Pumpkin Bread is my favorite recipe on the blog for a reason. It’s cozy, it’s easy, and it’s pure fall in every bite. I hope it becomes a tradition in your kitchen, just like it is in mine.
If you make it, leave a star rating and a comment below. I read every single one! And tag me @munchiesbymallory on Instagram and TikTok so I can see your loaves. Happy fall baking, friends!
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