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 the word but it really is the best way to describe it). It tastes like wrapping yourself in a cozy fall sweater filled with cinnamon, pumpkin spice, and rich brown butter. 🧡
What makes this recipe the best? It’s foolproof and so easy to whip up. It uses an entire can of pumpkin puree so no awkward leftovers. And honestly pumpkin should be enjoyed year-round because this deserves a spot all year long. One bite and this becomes a forever favorite.
Ingredients
Brown Butter: Brown butter, instead of regular oil, infuses the bread with a rich, nutty flavor. It adds depth to the taste, making the bread more complex and aromatic. The fat from the butter also helps tenderize the crumb, ensuring a soft and moist texture.
Granulated Sugar: Granulated sugar sweetens the bread and contributes to its tender crumb. It also helps create a balanced sweetness that complements the warm spices and pumpkin. As the sugar dissolves into the wet ingredients, it aids in the overall moisture content, ensuring a soft and moist texture.
Brown Sugar: Brown sugar adds a deeper, caramel-like flavor due to its molasses content. It also enhances the moisture of the bread, contributing to a soft, chewy texture. The slight acidity of brown sugar helps in the activation of the baking powder, promoting a good rise.
Pumpkin Puree: Pumpkin puree is the star ingredient, adding moisture, flavor, and a lovely orange hue to the bread. It also contributes to the bread’s dense, yet soft texture while providing a natural sweetness. The pumpkin’s fiber content helps keep the bread moist and tender over time.
Eggs: Eggs are the backbone of this bread, providing structure and moisture. The proteins in eggs help bind the ingredients together, ensuring the bread holds its shape. Additionally, the yolks add richness and enhance the overall flavor of the bread.
Milk: Milk adds additional moisture to the batter, ensuring the bread is tender and not too dense. It also helps to blend the ingredients together smoothly and contributes to the overall richness of the bread. The proteins in the milk assist in achieving a nice crumb structure.
All-Purpose Flour: Flour provides the structure of the bread, forming the base that holds all the ingredients together. The gluten in the flour gives the bread its shape and texture, ensuring it isn’t too dense. It’s important to mix just enough to combine the flour, avoiding overmixing to prevent a tough crumb.
Ground Cinnamon: Cinnamon is a key spice in this recipe, contributing warmth and depth to the flavor profile. Its sweet and spicy notes pair perfectly with pumpkin, enhancing the bread’s overall taste. Cinnamon also complements the chocolate chips, creating a well-rounded flavor experience.
Pumpkin Pie Spice: Pumpkin pie spice is a blend of warm spices, typically including cinnamon, nutmeg, ginger, and cloves. This spice mix adds a rich, autumnal flavor to the bread, amplifying the taste of the pumpkin. It creates a cozy, familiar flavor that is synonymous with pumpkin-based treats
Baking Powder: Baking powder acts as a leavening agent, helping the bread rise during baking. It reacts with the acidic components in the brown sugar and pumpkin, releasing carbon dioxide bubbles that give the bread its lift. Properly activated baking powder ensures the bread is light and fluffy.
Salt: Salt enhances the flavors of the bread, balancing the sweetness and bringing out the nuances of the spices. It also strengthens the gluten structure, which helps in the rise and texture of the bread. A small amount of salt can make a big difference in overall flavor.
Chocolate Chips: Chocolate chips add bursts of rich, sweet chocolate throughout the bread, creating a delightful contrast to the warm spices. They also provide a satisfying texture contrast, with the slightly melty, gooey chocolate complementing the tender crumb. The sweetness of the chocolate pairs perfectly with the pumpkin and spices, adding an extra layer of indulgence.
Why You’ll Love This Recipe
- Uses a whole can of pumpkin
- Super tender and moist texture
- Rich brown butter flavor
- Warm spices perfect for cozy baking
- Simple ingredients and easy to make
Equipment Needed
- Saucepan to brown the butter.
- Mixing bowls for combining wet and dry ingredients.
- Measuring cups + spoons to keep everything accurate.
- Loaf pan for baking.
- Parchment paper for easy removal.
Substitutions and Modifications
- No brown butter? Use melted unsalted butter.
- Dairy-free: Use vegan butter and non-dairy milk.
- No chocolate chips: Try nuts or white chocolate.
Brown Butter Chocolate Chip Pumpkin Bread Recipe (With 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 the Oven: Preheat your oven to 350°F (175°C). Prepare a bread pan by lining it with parchment paper or greasing it well.
- Brown the Butter: In a medium-sized saucepan, melt 1/2 cup unsalted butter over medium heat. Continue cooking, stirring frequently, until the butter foams and then begins to turn a golden brown color, with a nutty aroma. This should take about 5-7 minutes. Once browned, remove the pan from the heat immediately to prevent burning. Pour the brown butter into a heat-safe bowl and let it cool slightly.
- In a large mixing bowl, mix the slightly cooled brown butter and add 1/2 cup granulated sugar and 3/4 cup brown sugar.
- Next, add full can (15 oz) pumpkin puree and 2 eggs, 1/4 cup milk, and 1 tsp vanilla extract. Whisk everything together until the mixture is fully combined and smooth.
- In a separate, smaller bowl, combine 1 3/4 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon pumpkin pie spice, 1 teaspoon baking powder, and 1/4 teaspoon salt.
- Whisk the dry ingredients thoroughly to ensure the spices and baking powder are evenly distributed throughout the flour.
- Gently fold the dry mixture into the wet mixture using a spatula or large spoon.
- Add 1 cup of chocolate chips to the batter.
- Pour the batter into the prepared bread pan, spreading it out evenly with a spatula to ensure a smooth, even top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If you want to make these muffins, scoop into 12 muffin tins and bake at 350 for 25-30 minutes.
- If the top of the bread begins to brown too quickly, cover it loosely with aluminum foil to prevent over-browning.
- Let the bread cool completely for at least one hour before slicing. This helps the flavors to meld and the texture to set.
- Slice the brown butter chocolate chip pumpkin bread and enjoy it warm or at room temperature.
Video
Storage Instructions
- Room temp: Up to 3 days wrapped well.
- Refrigerate: Up to 7 days.
- Freeze: Up to 3 months wrapped well.
- Reheat: Microwave 20–30 seconds.
Tips and Tricks
- Brown butter until golden and nutty.
- Do not overmix once flour is added.
- Let cool before slicing.
Frequently Asked Questions
Can I skip the brown butter? Yes, use melted butter.
Can I add nuts? Absolutely.
Can I make muffins? Yes, reduce bake time.
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