Brown Butter Chocolate Chip Pumpkin Bread Recipe

Today I’m bringing you a truly luscious treat that perfectly captures all the cozy vibes of the season! This Brown Butter Chocolate Chip Pumpkin Bread isn’t just a quick bread; it’s a hug in food form. We’re taking a classic fall favorite and kicking it up about ten notches with the magic of brown butter. That nutty, toasted flavor melts right into the spiced pumpkin batter, studded with generous pockets of melty chocolate. Trust me, this one is a serious game-changer. It’s perfectly moist, tender, and guaranteed to make your kitchen smell like a dream. You are going to absolutely love sinking your teeth into a warm slice!

Why You’ll Love This Recipe

• Brown Butter Magic: We’re starting by browning the butter, which infuses the entire loaf with a deeply nutty, caramelized flavor that makes all the difference. Seriously, don’t skip this step!
• Ultra-Moist Texture: Thanks to the combination of rich pumpkin purée and a touch of yogurt, this bread stays incredibly tender and moist for days. No dry loaves here!
• The Best of Both Worlds: It perfectly balances warm fall spices (cinnamon, nutmeg, and cloves!) with the comforting sweetness of chocolate chips, making it ideal for breakfast, snack, or dessert.

Ingredients

All you need for this incredible Brown Butter Chocolate Chip Pumpkin Bread, plus about an hour of cozy kitchen time! Before you start, gather up these must-have ingredients:

• Unsalted Butter: This is the star! We’re transforming it into brown butter to build the rich, nutty foundation of the bread’s flavor.
• All-Purpose Flour: The main structure for our loaf. Don’t overmix once you add it, or your bread might get tough!
• Baking Soda & Baking Powder: This dynamic duo ensures the loaf rises beautifully and has that light, airy crumb.
• Ground Cinnamon, Nutmeg, & Cloves: The essential trio of warm autumn spices that give pumpkin bread its signature cozy flavor. Adjust the amounts to your personal preference!
• Salt: A non-negotiable ingredient that balances the sweetness and highlights all the other flavors.
• Pumpkin Purée: Use 100% pure pumpkin purée, not pumpkin pie filling! This provides rich flavor and moisture.
• Brown Sugar & Granulated Sugar: The combination creates a deep, caramel-like sweetness from the brown sugar and ensures a tender crumb from the white sugar.
• Large Eggs: They act as the binder, holding the bread together and contributing to its structure.
• Vanilla Extract: Just a dash enhances all the other lovely sweet flavors.
• Plain Yogurt: This is our little secret weapon! It adds an extra boost of moisture and subtle tang for the perfect texture.
• Chocolate Chips: Use your favorite! Semisweet or dark chocolate chips are perfect for those melty pockets of goodness throughout the bread.

Note: The ingredients with specific measurements, along with the full, printable recipe instructions, will be right under this article in the recipe card!

How to Make the Brown Butter Chocolate Chip Pumpkin Bread

Step 1: Make the Magic (Brown the Butter)

In a small saucepan over medium heat, melt your butter. Keep cooking, stirring frequently, until the foam subsides and tiny brown bits form at the bottom. It will smell deliciously nutty! Immediately remove it from the heat and set it aside to cool slightly.

Step 2: Prep and Whisk Dry Ingredients

Preheat your oven to $350^{\circ}\text{F}$ ($175^{\circ}\text{C}$). Now, grab your flour, both leaveners (baking soda and powder), all those wonderful spices (cinnamon, nutmeg, cloves), and salt. Whisk them all together in a mixing bowl until everything is perfectly combined.

Step 3: Mix the Wet Ingredients

In a separate, larger bowl, combine the pumpkin purée, both sugars, the eggs, vanilla, and that secret ingredient—the yogurt! Whisk this until the mixture is beautifully smooth and creamy.

Step 4: Combine the Brown Butter and Batter

Pour that gorgeous, cooled brown butter into the pumpkin mixture and stir it in well. Next, gently add the dry ingredients to the wet mixture. Fold them together carefully, mixing only until just combined. Stop immediately once you see no more streaks of flour!

Step 5: Fold in the Chips and Bake

Gently fold in most of your chocolate chips, reserving a small handful. Pour the batter into your prepared loaf pan and sprinkle the reserved chocolate chips on top for a beautiful presentation. Bake for about 50–60 minutes, or until a toothpick poked into the center comes out totally clean.

Step 6: Cool and Enjoy!

Let the bread cool in the pan for about 10 minutes (this helps it hold its shape). Then, transfer the loaf to a wire rack to cool completely. The hardest part is waiting—but a slightly warm slice is pretty irresistible!

Pro Tips for Making the Recipe

• Don’t Rush the Brown Butter: Browning the butter takes just a few minutes, but keep a close eye on it! It can go from perfectly nutty to burnt in a flash. The minute you see those golden-brown specks and smell the toastiness, pull it off the heat.
• Use Room Temperature Ingredients: Making sure your eggs and yogurt are at room temperature helps them blend smoothly into the batter, preventing curdling and ensuring a perfectly uniform, tender crumb.
• The Toothpick Test is Key: Since ovens vary, rely on the toothpick test more than the clock! When you insert a toothpick into the very center, it should come out clean, perhaps with a few moist crumbs clinging to it, but no raw batter.
• Measure Flour Correctly: Spoon the flour into your measuring cup, then level off the excess with a knife. Scooping directly from the bag packs the flour too tightly, resulting in a dense, dry loaf.

How to Serve

This Pumpkin Bread is wonderful all on its own, but here are a few ways to elevate your serving game:

• Breakfast or Snack: Serve a warm slice with a cup of coffee or a cozy chai latte.
• The Glaze Upgrade: Drizzle a simple powdered sugar glaze (powdered sugar + a splash of milk) over the cooled loaf for extra sweetness and moisture.
• Butter It Up: Toast a slice and spread it with a little softened butter, cream cheese, or a luxurious dollop of ricotta cheese.
• Ice Cream Sandwich: Slice it thick, warm it slightly, and serve it with a scoop of vanilla or coffee ice cream for an ultimate dessert!

Make Ahead and Storage

Once completely cooled, store the pumpkin bread in an airtight container at room temperature for up to 4 days. If it lasts that long!

Storing Leftovers

Freezing

You can freeze this bread, baked or unbaked! Wrap the cooled baked loaf tightly in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.

Reheating

To reheat a slice, pop it in the microwave for 10-15 seconds, or wrap it loosely in foil and reheat in a $300^{\circ}\text{F}$ oven for about 5-8 minutes until warm and soft again.

FAQs

1. Can I use canned pumpkin pie filling instead of pumpkin purée?

Absolutely not! Pumpkin pie filling has added spices and sugar, which would throw off the balance of this recipe. You must use 100% pure pumpkin purée (which is just cooked, blended pumpkin) for the best results and texture.

2. Why is browning the butter so important for this recipe?

Browning the butter is the secret sauce here! It removes water and toasts the milk solids, creating a deep, complex flavor that is nutty, slightly caramelized, and incredibly aromatic. It adds a depth of flavor that simple melted butter just can’t touch.

3. Can I substitute the yogurt with something else?

Yes! The yogurt adds moisture and a slight tang, but if you don’t have it, you can easily substitute it with sour cream or even buttermilk (just reduce the amount slightly to keep the batter thick).

4. How do I prevent my loaf from sinking in the middle?

The most common reasons for sinking are under-baking or over-mixing the batter. Make sure you don’t over-mix when adding the dry ingredients, and always rely on the toothpick test to ensure the center is fully cooked before removing it from the oven.