Brown Butter Chocolate Chip Pumpkin Bread

Course Quick Bread

Cuisine American

Keyword Chocolate Chip Pumpkin Bread, Pumpkin Bread

Prep Time 20

Cook Time 1 15

Total Time 1 35

Servings

Calories 467kcal

In a light-colored skillet or sauté pan, brown butter over medium heat, stirring constantly. The butter will foam, and the solids will start to brown. When the solids are golden brown and the butter smells nutty, immediately remove from heat and let cool.
Adjust oven rack to middle position and preheat oven to 350°. Line a 9x5 loaf pan with strips of parchment paper. Spray loaf pan and parchment paper with non-stick cooking spray to help it stay in place.
In a large mixing bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. In a medium-sized mixing bowl, whisk together pumpkin, 2 eggs, butter, water, sugar, and pure vanilla extract. Add wet mixture to dry ingredients and stir just until combined. Stir in chocolate chips. Transfer batter to loaf pan. Sprinkle additional chocolate chips on top.
Bake for 1 hour and 15 minutes or until set. Let cool and slice.
To freeze: Let pumpkin bread cool completely and wrap tightly with two layers of plastic wrap. Then place in a gallon-size freezer baggie and freeze for up to three months. Let thaw completely inside plastic wrap.