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30-Min Kid-Approved Brown Butter Pumpkin Chocolate Chip Bread

30-minute brown butter pumpkin chocolate chip bread - featured image
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This brown butter pumpkin chocolate chip bread is moist, flavorful, and comes together in just 30 minutes. The nutty brown butter adds a rich depth that makes this simple loaf taste like it came from a fancy bakery.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. Optionally, line with parchment paper for easy removal.
  2. Brown the butter: Place ½ cup unsalted butter in a light-colored saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until it foams, the foam subsides, and tiny brown specks appear at the bottom (about 5-7 minutes). Remove from heat immediately and pour into a heatproof bowl to stop cooking. Let cool for 2 minutes.
  3. Mix the wet ingredients: In a large bowl, combine the browned butter, ¾ cup granulated sugar, and ¼ cup packed light brown sugar. Whisk until smooth. Add 1 cup pumpkin puree, 2 room-temperature eggs, and 1 teaspoon vanilla extract. Whisk until well combined and smooth.
  4. Combine the dry ingredients: In a medium bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and ½ teaspoon salt.
  5. Combine wet and dry: Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently until just combined (a few lumps are fine—do not overmix).
  6. Add the chocolate chips: Fold in 1 cup semi-sweet chocolate chips. Reserve about 2 tablespoons to sprinkle on top.
  7. Pour and bake: Scrape the batter into the prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips on top. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil around the 40-minute mark.
  8. Cool and enjoy: Let the bread cool in the pan for 10 minutes, then lift out using parchment paper and transfer to a cooling rack. Cool completely before slicing for best results.

Notes

Don’t skip browning the butter—it’s the key to the nutty, rich flavor. Measure flour correctly by spooning and leveling to avoid a dry bread. Room temperature eggs help the batter come together smoothly. Let the bread cool completely before slicing to prevent crumbling. For a dairy-free version, use vegan butter and dairy-free chocolate chips. For gluten-free, use a 1:1 gluten-free baking blend.

Nutrition

Keywords: pumpkin bread, chocolate chip bread, brown butter, fall baking, kid-friendly, quick bread, pumpkin chocolate chip

Find it online: https://flurpchef.com/30-min-kid-approved-brown-butter-pumpkin-chocolate-chip-bread/