Brown Butter Chocolate Chip Pumpkin Bread
This is the pumpkin bread you are going to want to make on repeat all season long. This Brown Butter Chocolate Chip Pumpkin Bread is soft and perfectly tender in the middle with a beautifully golden and slightly crisp exterior. The brown butter adds a warm nutty depth that pairs so beautifully with the cozy spiced pumpkin flavor running through every single slice, then melty chocolate chips are studded throughout so you get little pockets of rich chocolate in every bite. Serve it warm with a pat of butter, a sprinkle of flaky sea salt, and a hot cup of coffee.
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Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-Purpose Flour: The base of the pumpkin bread that provides just enough structure while keeping the crumb incredibly soft tender and perfectly moist all the way through.
Baking Soda: Reacts with the moisture in the pumpkin puree to help the loaf rise and stay soft and tender with a perfectly even crumb.
Baking Powder: Works alongside the baking soda to give the loaf the perfect lift and a beautifully even rise from edge to center.
Pumpkin Pie Spice: Adds that signature warm blend of nutmeg ginger and cloves that gives every single slice that deeply comforting and irresistible fall pumpkin flavor.
Cinnamon: Adds a warm cozy spice alongside the pumpkin pie spice that enhances the natural sweetness of the pumpkin and pairs so beautifully with the brown butter and chocolate chips.
Salt: Balances the sweetness and enhances all the warm brown butter spiced pumpkin and chocolate flavors throughout every single slice.
Salted Butter: Browned until deep golden amber and nutty before being added to the batter — the brown butter adds a warm rich depth that pairs so beautifully with the cozy spiced pumpkin flavor and takes this loaf completely over the top. Also used optionally as thin cold strips placed down the center of the batter before baking to create that perfect classic crack on top.
Granulated Sugar: Sweetens the batter to a perfectly balanced finish and helps create that beautifully golden and slightly crisp exterior.
Brown Sugar: Adds a deep molasses-like sweetness that enhances the warm spiced pumpkin and brown butter flavors and keeps the crumb incredibly moist and tender.
Pumpkin Puree: The star of this loaf — plain canned pumpkin puree adds incredible natural sweetness moisture and that signature cozy pumpkin flavor that makes every single slice taste like fall. Make sure to use plain pumpkin puree and not pumpkin pie filling.
Milk: Adds extra moisture to the batter that keeps the crumb incredibly soft and perfectly tender. Any milk of choice works well here.
Eggs: Provide structure richness and stability to the batter while helping the loaf hold together and bake up perfectly soft and tender all the way through.
Vanilla Bean Paste or Extract: Adds a warm sweet aromatic depth that enhances the brown butter spiced pumpkin and chocolate chip flavors in every single slice.
Chocolate Chips: Folded into the batter and sprinkled generously on top for little pockets of rich melty chocolate in every single slice. Semi-sweet chocolate chips are recommended for the most balanced result — mini chips work beautifully on top for the most beautiful finish.
Why You’ll Love Brown Butter Chocolate Chip Pumpkin Bread:
Soft And Tender With A Golden Crisp Exterior: The crumb is incredibly soft and perfectly tender on the inside while the outside bakes up beautifully golden and just slightly crisp.
Brown Butter Depth: The brown butter adds a warm nutty richness that pairs so beautifully with the cozy spiced pumpkin flavor. It is the kind of subtle upgrade that makes you wonder why you ever made pumpkin bread without it!
Cozy Spiced Pumpkin Flavor: Every slice is packed with that warm spiced pumpkin flavor that makes this bread taste like everything good about fall in every single bite.
Melty Chocolate Chips In Every Bite: Chocolate chips are studded throughout so you get little pockets of rich melty chocolate in every single slice. The combination of spiced pumpkin and chocolate is so good.
Served Warm With Butter And Flaky Sea Salt: A pat of butter melting over a warm slice with a sprinkle of flaky sea salt is one of the best things you can do with a loaf of pumpkin bread. Simple but absolutely perfect!
Perfect With A Hot Cup Of Coffee: This bread was made to be eaten warm with a hot cup of coffee alongside it.
Easy To Make And Hard To Stop Eating: This is a one bowl kind of recipe that comes together quickly and makes your whole kitchen smell incredible. The hardest part is waiting for it to cool before slicing.
Perfect For All Of Fall: Whether it is a cozy weekend morning a holiday breakfast or a gift for a friend this brown butter chocolate chip pumpkin bread is the kind of recipe that belongs in every fall rotation.
Tips for Making Brown Butter Chocolate Chip Pumpkin Bread:
Brown The Butter First: Start by browning the butter so it has time to cool before adding the other ingredients. Hot brown butter can scramble the eggs so giving it 15-20 minutes to cool down is important.
Watch The Brown Butter Closely: Butter can go from perfectly browned to burnt quickly. Stay at the stove stir continuously and pull it off the heat the moment it turns a deep golden amber and smells nutty. Pour it into your mixing bowl immediately to stop the cooking.
Use Room Temperature Ingredients: Make sure the milk and eggs are at room temperature before mixing. Room temperature ingredients incorporate more evenly into the batter and give you the most consistent and tender crumb.
Use Pumpkin Puree — Not Pumpkin Pie Filling: Make sure you are using plain canned pumpkin puree and not pumpkin pie filling. Pumpkin pie filling has added sugar and spices that will throw off the flavor balance of the bread.
Do Not Overmix The Batter: Fold the dry ingredients into the wet until just combined and no flour streaks remain. It is okay if the batter is a little lumpy. Overmixing will give you a tougher denser loaf instead of that soft and tender crumb.
Fold The Chocolate Chips In Last: Add the chocolate chips as the very last step before pouring into the pan so they are evenly distributed without overworking the batter.
Place Cold Butter Strips Down The Center: Laying 2-3 thin strips of cold butter down the center of the batter before baking is the trick to getting that beautiful classic crack down the top of the loaf. It is optional but highly recommended for that perfect bakery-style look.
Add Extra Chocolate Chips On Top: Sprinkle extra chocolate chips over the batter right before baking for the most beautiful and generous chocolate chip topping that looks incredible once the loaf comes out of the oven.
Tent With Foil If Needed: Check the loaf at the 50 minute mark. If the top is starting to darken too quickly tent it loosely with foil for the remaining baking time to prevent over-browning while the center finishes baking through.
Test For Doneness With A Toothpick: The loaf is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. This loaf takes a full 75-85 minutes so do not rush it.
Cool Before Slicing: Allow the loaf to cool in the pan for at least 10-15 minutes before removing and then let it cool until just warm before slicing. Cutting into it too early will give you a gummy center that has not had time to fully set.
Serve Warm With Butter And Flaky Sea Salt: This bread is at its absolute best served warm with a generous pat of butter melting over the slice and a sprinkle of flaky sea salt on top. Do not skip the sea salt — it takes every bite completely over the top.
How to Store Brown Butter Chocolate Chip Pumpkin Bread:
Best Served Fresh: This brown butter chocolate chip pumpkin bread is at its absolute best served warm the day it is made with a pat of butter and a sprinkle of flaky sea salt. The exterior is perfectly golden and slightly crisp and the chocolate chips are perfectly melty.
Room Temperature: Store the loaf wrapped tightly or in an airtight container at room temperature for up to 3 days. The crust will soften slightly as it sits but the flavor gets even better overnight.
Refrigerator: Store wrapped tightly or in an airtight container in the refrigerator for up to 5 days. Let slices come to room temperature or warm briefly in the microwave before serving for the best texture.
To Reheat: Warm individual slices in the microwave for 15-20 seconds until just warmed through. The chocolate chips get perfectly melty again and it tastes almost fresh from the oven.
Freezer: Wrap individual slices or the whole cooled loaf tightly in plastic wrap then place in a freezer-safe bag for up to 3 months. Thaw overnight at room temperature or warm individual slices in the microwave straight from frozen.
Make Ahead: This loaf actually gets better the next day as the flavors continue to develop overnight. Bake it the day before you plan to serve it, wrap tightly, and store at room temperature for the most flavorful result.
FAQs:
Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: No — make sure to use plain canned pumpkin puree and not pumpkin pie filling. Pumpkin pie filling has added sugar and spices that will throw off the flavor balance of the bread.
Q: Why do I place cold butter strips on top of the batter?
A: Placing 2-3 thin strips of cold butter down the center of the batter before baking is the trick to getting that beautiful classic crack down the top of the loaf. It is optional but gives you that perfect bakery-style look every single time.
Q: Can I use a different type of chocolate chip?
A: Yes. Any chocolate of choice works beautifully here — dark chocolate milk chocolate or a mix all pair wonderfully with the spiced pumpkin and brown butter flavors. Semi-sweet is recommended for the most balanced result.
Q: Why does my loaf need to bake for so long?
A: Pumpkin bread has a lot of moisture from the pumpkin puree which means it needs a longer bake time to cook all the way through. A full 75-85 minutes at 350F is what gives you that perfectly baked center without drying out the exterior. Always test with a toothpick before pulling it out of the oven.
Q: Why do I need to tent the loaf with foil?
A: Because this loaf bakes for a longer time the top can start to darken before the center is fully cooked through. Checking at the 50 minute mark and tenting loosely with foil if needed protects the top while the center finishes baking.
Q: Can I add nuts to this recipe?
A: Yes. Chopped walnuts or pecans make a great addition and pair beautifully with the brown butter spiced pumpkin and chocolate chip flavors. Fold them in with the chocolate chips before pouring the batter into the pan.
Q: Can I freeze this pumpkin bread?
A: Yes. Wrap individual slices or the whole cooled loaf tightly in plastic wrap then place in a freezer-safe bag for up to 3 months. Thaw overnight at room temperature or warm individual slices in the microwave straight from frozen.
Love these? Check out some of my other fall recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this brown butter chocolate chip pumpkin bread. Happy baking!
