There’s just something about autumn that makes me want to bake. The crisp air, the cozy sweaters, and of course, all things pumpkin! This year, I’ve been absolutely obsessed with this Brown Butter Chocolate Chip Pumpkin Bread. It’s become a staple in my kitchen, filling the house with the most incredible aroma. It’s the perfect treat for a chilly afternoon with a cup of tea, or even a delicious breakfast on the go. Trust me, once you try it, you’ll be making it all season long!
Why You’ll Love This Brown Butter Chocolate Chip Pumpkin Bread
- It’s incredibly moist and tender, thanks to the pumpkin and yogurt.
- The brown butter adds a rich, nutty depth that takes it over the top.
- Those melty chocolate chips are simply irresistible in every bite.
- It’s surprisingly easy to make, perfect for bakers of all levels.
Ingredients You’ll Need
- Unsalted Butter: Browning the butter is where so much of the magical flavor comes from! Use unsalted so you can control the salt content.
- Pure Pumpkin Puree: Make sure it’s 100% pure pumpkin, not pumpkin pie filling, which has added spices and sugar.
- Brown Sugar: This adds moisture and a lovely caramel note that pairs beautifully with pumpkin. Light or dark works great.
- Eggs: Room temperature eggs incorporate better into the batter, leading to a smoother, more even texture.
- Full-Fat Plain Yogurt: This is a secret ingredient for super moist bread! It adds a tender crumb without making it heavy.
- Whole Milk: Adds richness and helps create the perfect consistency.
- Vanilla Extract: Always use pure vanilla for the best flavor.
- All-Purpose Flour: The structure of our bread! Sifting it helps prevent lumps.
- Granulated Sugar: For sweetness and a little extra tenderizing.
- Baking Powder and Baking Soda: These are our leavening agents, making the bread rise beautifully.
- Pumpkin Pie Spice: The quintessential fall flavor! If you don’t have it, you can easily make your own blend.
- Salt: Don’t skip the salt! It balances the sweetness and enhances all the other flavors.
- Dark Chocolate Chips: I love dark chocolate here, but semi-sweet would also be delicious.
How to Make Brown Butter Chocolate Chip Pumpkin Bread Step by Step
First things first, preheat your oven to 350°F (175°C) and get your loaf pan ready. Lining it with parchment paper is a game-changer for easy removal – trust me on this one!
Now for the star of the show: browning the butter. This step adds so much incredible flavor! Just melt your butter in a light-colored pan over medium heat. Swirl it often, and watch as it foams and smells nutty. You’ll see little brown bits forming at the bottom – that’s the good stuff! Once it’s done, pour it into a separate bowl to cool for about 10 minutes. This stops the cooking process.
While your butter cools, whisk together your dry ingredients – flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, and salt – in one bowl. In another, combine the pumpkin puree, brown sugar, eggs, yogurt, milk, vanilla, and that slightly warm, liquid brown butter. Whisk until it’s lovely and smooth. Then, pour the wet ingredients into the dry, folding gently. Add your chocolate chips before all the flour is mixed in, and continue to fold until just combined. Don’t overmix!
My Top Tips for Success
- I always use a light-colored pan for browning butter so I can easily see the color change and those little brown specks.
- In my experience, letting the brown butter cool slightly before adding it to the wet ingredients prevents the eggs from scrambling.
- Trust me on this one: don’t overmix the batter! Overmixing develops gluten, leading to a tough bread. Mix until just combined.
- The parchment paper sling for your loaf pan makes removing the bread so much easier – no sticking!
- To get that beautiful crack on top, I always run a butter knife or the edge of a spatula down the center of the batter before baking.
Common Mistakes to Avoid
- Overmixing the batter: This is a common pitfall. Overmixing develops the gluten in the flour, which can lead to a tough, dense bread instead of a tender one. Mix until just combined, even if there are a few streaks of flour left.
- Using pumpkin pie filling instead of pumpkin puree: These are not interchangeable! Pumpkin pie filling has added sugars and spices that will throw off the recipe’s balance. Always use 100% pure pumpkin puree.
- Not cooling the brown butter enough: If your brown butter is too hot when you add it to the eggs, it can partially cook them. Let it cool for about 10 minutes until it’s warm but not scalding.
- Baking at the wrong temperature or for too long: An oven that’s too hot or baking for too long can result in a dry bread. Use an oven thermometer to ensure accuracy and check for doneness with a skewer.
How to Store Brown Butter Chocolate Chip Pumpkin Bread
- Countertop: Store tightly wrapped in plastic wrap or in an airtight container for up to 3-4 days at room temperature.
- Refrigerator: For longer storage, wrap tightly and store in the fridge for up to 1 week.
- Freezer: Wrap the cooled loaf (whole or sliced) tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw at room temperature.
Frequently Asked Questions
What is brown butter?
Brown butter, also known as beurre noisette, is butter that has been gently cooked until the milk solids toast and turn a nutty brown color. It adds a rich, complex, and irresistible flavor to baked goods.
Can I use a different type of chocolate?
Absolutely! While dark chocolate chips are specified, feel free to use semi-sweet chocolate chips, milk chocolate chips, or even chopped chocolate bars. Use what you love!
My pumpkin bread is dry. What went wrong?
A dry pumpkin bread is often a sign of overbaking or overmixing the batter. Make sure to check for doneness with a skewer and mix the batter until just combined.
Can I make this recipe into muffins?
Yes, you can! Divide the batter among muffin cups and bake for a shorter amount of time, usually around 20-25 minutes, or until a toothpick comes out clean.
How do I know when the brown butter is ready?
You’ll know brown butter is ready when it turns a rich amber color, smells nutty, and you see small brown specks at the bottom of the pan. Be careful not to burn it!
I genuinely hope you give this Brown Butter Chocolate Chip Pumpkin Bread a try. It’s truly a hug in bread form, and it brings so much warmth and coziness to any day. If you bake it, please let me know how it turns out in the comments below!
PrintBrown Butter Chocolate Chip Pumpkin Bread
This moist and tender pumpkin bread is elevated with the rich, nutty flavor of brown butter and plenty of dark chocolate chips.
- Prep Time: 20
- Cook Time: 60
- Total Time: 80
- Yield: 1 loaf (10-12 servings)
- Category: Quick Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 tablespoon (84g) unsalted butter
- 1 ¼ cups (300ml) pure pumpkin puree
- ½ cup (110g) packed light or dark brown sugar
- 2 large eggs at room temperature
- ⅓ cup (80ml) full fat plain yogurt
- ⅓ cup (80ml) whole milk
- 1 teaspoon (5ml) pure vanilla extract
- 1 ⅔ cups (235g) all-purpose flour
- ⅔ cup (135g) granulated sugar
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 ½ teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup (170g) dark chocolate chips, plus extra for topping
Instructions
- Preheat your oven to 350°F (175°C).
- Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the long sides.
- Melt the unsalted butter in a light-colored saucepan over medium heat.
- Continue cooking, swirling occasionally, until the butter turns amber brown and nutty with brown specks at the bottom.
- Pour the brown butter into a clean, heatproof bowl and let it cool for 10 minutes.
- Sift all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt into a large bowl.
- Whisk these dry ingredients together until evenly blended.
- Add the granulated sugar to the dry ingredients and whisk well to combine.
- In a separate large bowl, combine the pure pumpkin puree, brown sugar, eggs, full-fat plain yogurt, whole milk, and pure vanilla extract.
- Add the slightly warm (liquid) browned butter to the wet ingredients.
- Whisk the wet ingredients until smooth and well combined.
- Make a well in the center of the dry ingredients.
- Pour the wet ingredients into the well in the dry ingredients.
- Begin to fold the wet and dry ingredients together gently.
- Before all of the flour is fully incorporated, add the dark chocolate chips.
- Continue to fold gently until the chocolate chips are evenly distributed and no dry streaks of flour remain. Be careful not to overmix.
- Pour the batter into the prepared loaf pan.
- Spread the batter out evenly in the pan.
- Run a line down the center of the batter using the edge of a spatula or a butter knife (this helps create a nice crack on top).
- Bake for 50-60 minutes, or until the top feels firm in the middle.
- Insert a wooden skewer or toothpick into the center of the loaf; it should come out clean without any wet batter.
- Transfer the loaf in its pan to a wire rack to cool for 20 minutes.
- After 20 minutes, use the parchment overhang to lift the loaf out of the pan.
- Let the loaf continue cooling completely on the wire rack before slicing and serving.
Notes
Use a light-colored pan for browning butter to easily monitor its color.
Ensure eggs and yogurt are at room temperature for a smoother batter.
Do not overmix the batter; mix until just combined to keep the bread tender.
For easy removal, always line your loaf pan with parchment paper.
Brown butter adds incredible depth, so don’t skip this step!
