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Brown Butter Pumpkin Chocolate Chip Crumble Bread: Easy Fall Recipe

Brown Butter Pumpkin Chocolate Chip Crumble Bread

This brown butter pumpkin chocolate chip crumble bread is a show-stopping fall favorite with a moist pumpkin crumb and a crispy, chocolatey crumble topping. Easy to make and absolutely irresistible.
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Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 12 servings

Video

Ingredients

For the Bread:

  • ½ cup (113.5 g) browned unsalted butter
  • ¾ cup (165 g) light brown sugar
  • ½ cup (100 g) granulated sugar
  • 2 (2) large eggs
  • 1 teaspoon (4 g) vanilla extract
  • 15 ounces (425.24 g) pumpkin puree 1 can
  • ¼ cup (59.15 ml) whole milk or milk of choice
  • 1 ¾ cups (218.75 g) all-purpose flour
  • 1 teaspoon (4 g) baking powder
  • ½ teaspoon (3 g) salt
  • 1 ½ teaspoons (3 g) pumpkin pie spice
  • 1 teaspoon (2 g) ground cinnamon
  • 1 cup (180 g) semi-sweet chocolate chips

For the Crumble Topping:

  • ¼ cup (56.75 g) browned unsalted butter remaining from the 0.75 cup
  • ½ cup (110 g) light brown sugar
  • ½ cup (62.5 g) all-purpose flour
  • 1 ½ teaspoons (3 g) ground cinnamon
  • 2 tablespoons (30 g) mini chocolate chips

Instructions

  • In a small saucepan over medium-high heat, melt all 3/4 cup of butter. Continue cooking, swirling occasionally, until the butter is foamy and turns a deep golden brown with a nutty aroma. You'll see the milk solids turn brown at the bottom, which is exactly what you want. This should take about 10-12 minutes. Pour the brown butter into a heat-safe bowl and let it cool for about 5 minutes.
  • Once cooled slightly, measure out 1/2 cup of the brown butter for the bread batter and set aside the remaining ~1/4 cup for the crumble topping.
  • In a large bowl, whisk together the 1/2 cup brown butter, light brown sugar, and granulated sugar. Mix for about 1 minute until well combined.
  • Add the eggs and vanilla extract to the butter mixture and mix for another minute until everything is smooth and creamy.
  • Add the pumpkin puree and milk to the wet ingredients and mix until fully combined and smooth.
  • In a separate medium bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and cinnamon. Make sure there are no lumps.
  • Gently fold the dry ingredients into the wet ingredients using a spatula, mixing until just combined. Don't overmix, as this can make the bread tough. The batter should come together with no streaks of flour visible.
  • Fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.
  • Preheat your oven to 350 degrees Fahrenheit. Grease your 9x5-inch loaf pan or line it with parchment paper.
  • Pour the pumpkin bread batter into the prepared loaf pan and smooth the top with a spatula.
  • Now make the crumble topping by combining the remaining brown butter, light brown sugar, flour, and cinnamon in a small bowl. Mix until fully combined and the mixture looks like wet sand.
  • Stir in the mini chocolate chips until evenly distributed.
  • Crumble the topping mixture evenly over the pumpkin bread batter. Don't press it down, just let it sit on top loosely so it gets crispy and golden.
  • Place the loaf pan on a baking sheet (to catch any drips) and bake at 350 degrees for 65-75 minutes. At 65 minutes, insert a toothpick into the center. If it comes out clean or with just a few crumbs (not wet batter), it's done.
  • If the toothpick comes out wet, bake for another 5-10 minutes and check again. This bread is very moist due to the pumpkin, so it might take longer than 75 minutes. This is totally normal and fine, don't worry!
  • Once the toothpick comes out mostly clean, remove from the oven and let cool in the pan for 30 minutes before turning out onto a cooling rack.