Description
A moist and tender pumpkin bread with semi-sweet chocolate chips and a rich brown butter glaze, perfect for cozy fall mornings or snacks.
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional)
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar, packed
- ½ cup (115g) unsalted butter, melted and slightly cooled
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (175g) semi-sweet chocolate chips
- For the Brown Butter Glaze:
- ¼ cup (57g) unsalted butter
- ¾ cup (90g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or cream (adjust for desired consistency)
Instructions
- Preheat your oven to 350°F (175°C). Grease your 9×5 inch loaf pan and line it with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves (if using), and salt.
- In a medium bowl, whisk the granulated sugar, brown sugar, and melted butter until smooth.
- Beat in the pumpkin puree, eggs, and vanilla extract until fully incorporated.
- Gently fold the flour mixture into the pumpkin mixture using a rubber spatula until just combined.
- Fold in the chocolate chips carefully, reserving a few to sprinkle on top.
- Pour batter into the prepared loaf pan and smooth the top. Sprinkle remaining chocolate chips evenly over the surface.
- Bake for 60-70 minutes, starting to check at 60 minutes with a toothpick; it should come out with a few moist crumbs but no raw batter. Tent with foil if browning too fast.
- Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack.
- In a small saucepan, melt the butter over medium heat, swirling occasionally until golden brown and nutty (about 4-5 minutes). Remove from heat immediately.
- Pour browned butter into a bowl and whisk in powdered sugar, vanilla, and milk one tablespoon at a time until smooth and pourable.
- Drizzle the brown butter glaze over the warm loaf and let it drip down the sides.
- Allow the glaze to set for about 20 minutes before slicing.
Notes
Watch the brown butter closely to avoid burning; stir constantly and remove from heat as soon as it turns golden brown and smells nutty. Use a folding motion when mixing batter to keep bread tender. Use the toothpick test to avoid overbaking. Toss chocolate chips in a tablespoon of flour before folding in to prevent sinking. Glaze the bread while warm but not hot to ensure it sets properly.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of l
- Calories: 240
- Fat: 10
- Carbohydrates: 34
- Fiber: 2
- Protein: 3
Keywords: pumpkin bread, chocolate chip bread, brown butter glaze, moist pumpkin bread, fall baking, quick bread, easy pumpkin recipe