Brown Butter Chocolate Chip Pumpkin Bread

Brown Butter Chocolate Chip Pumpkin Bread – homemade pumpkin bread made with rich and nutty brown butter and melty chocolate chips.

PUMPKIN CREAM CHEESE BREAD

Pumpkin and chocolate chips are one of the best flavor combos for fall! Soft and rich homemade pumpkin bread loaded with melty chocolate chips. To add an extra layer of fall flavor, I use brown butter to create an extra-rich pumpkin bread that pairs beautifully with semi-sweet chocolate chips. This loaf is easy to make and perfect for kicking off the fall baking season!

Ingredients for Brown Butter Chocolate Chip Pumpkin Bread

• Butter – Browned to add an extra layer of flavor to the pumpkin bread.
• Pumpkin – Canned Pure Pumpkin
• Eggs
• Water
• Sugar – granulated white sugar
• Vanilla Extract
• Flour
• Baking Soda
• Kosher Salt
• Pumpkin Pie Spice – or cinnamon.
• Chocolate Chips – I used Semi-Sweet Chocolate Chips in this recipe, but Milk Chocolate Chips would be great, too!

How to Make Brown Butter Chocolate Chip Pumpkin Bread

1. Start by browning the butter and setting aside to cool. See notes below: Tips for Browning Butter.
2. Preheat oven, then in a large bowl, mix together brown butter, pumpkin, eggs, water, sugar, and vanilla extract.
3. In a medium-sized bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
4. Add flour mixture to pumpkin mixture and stir just until combined. Then add chocolate chips.
5. Transfer batter to parchment paper-lined loaf pan and top with additional chocolate chips.

Tips for Browning Butter

1. Use a higher-quality name-brand butter, like Kerrygold. Land O Lakes and Tillamook usually work well for me as well. Many manufacturers are adding more water to butter, which I think causes the milk solids to burn too fast.
2. Use a heavy, light colored skillet or sauté pan to brown the butter so you can see the color as it browns.
3. Keep the heat at medium or lower and stir constantly.
4. Once the butter starts to foam, it’s almost ready. Watch it closely at this point and remove from heat immediately.
5. I prefer my brown butter to be golden brown, so as soon as I see golden brown color, I remove it from the heat. The milk solids should be golden brown as well, not deep brown or black.
6. Constant stirring will prevent the solids from getting dark too quickly.

HOW TO FREEZE Chocolate Chip PUMPKIN BREAD

• People love to freeze pumpkin bread, and as a dense and moist quick bread, it’s the perfect candidate.
• Most important step: Let pumpkin bread thaw while still wrapped so it retains moisture.
• Start by letting the pumpkin bread cool completely.
• Wrap bread tightly in two layers of plastic wrap. I like to leave the parchment paper in place for extra protection from sticking.
• Place wrapped pumpkin bread loaf in a freezer-safe plastic baggie and mark with date.
• Freeze for no longer than three months for best results.

More Quick Bread Recipe

• Nutella Banana Bread
• Grandma’s Old Fashioned Pumpkin Bread – a triple loaf recipe!
• Pumpkin Cream Cheese Bread
• Christmas Sprinkle Bread