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Brown Butter Chocolate Chip Pumpkin Bread

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This moist and tender pumpkin bread is elevated with the rich, nutty flavor of brown butter and plenty of dark chocolate chips.

Ingredients

Scale
  • 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

  1. Preheat your oven to 350°F (175°C).
  2. Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the long sides.
  3. Melt the unsalted butter in a light-colored saucepan over medium heat.
  4. Continue cooking, swirling occasionally, until the butter turns amber brown and nutty with brown specks at the bottom.
  5. Pour the brown butter into a clean, heatproof bowl and let it cool for 10 minutes.
  6. Sift all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt into a large bowl.
  7. Whisk these dry ingredients together until evenly blended.
  8. Add the granulated sugar to the dry ingredients and whisk well to combine.
  9. In a separate large bowl, combine the pure pumpkin puree, brown sugar, eggs, full-fat plain yogurt, whole milk, and pure vanilla extract.
  10. Add the slightly warm (liquid) browned butter to the wet ingredients.
  11. Whisk the wet ingredients until smooth and well combined.
  12. Make a well in the center of the dry ingredients.
  13. Pour the wet ingredients into the well in the dry ingredients.
  14. Begin to fold the wet and dry ingredients together gently.
  15. Before all of the flour is fully incorporated, add the dark chocolate chips.
  16. Continue to fold gently until the chocolate chips are evenly distributed and no dry streaks of flour remain. Be careful not to overmix.
  17. Pour the batter into the prepared loaf pan.
  18. Spread the batter out evenly in the pan.
  19. 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).
  20. Bake for 50-60 minutes, or until the top feels firm in the middle.
  21. Insert a wooden skewer or toothpick into the center of the loaf; it should come out clean without any wet batter.
  22. Transfer the loaf in its pan to a wire rack to cool for 20 minutes.
  23. After 20 minutes, use the parchment overhang to lift the loaf out of the pan.
  24. 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!

Find it online: https://homecookstudio.com/brown-butter-chocolate-chip-pumpkin-bread/