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Sliced loaf of Brown Butter Chocolate Chip Pumpkin Bread on a cooling rack, showing the moist interior texture and melted chocolate chips.

Brown Butter Chocolate Chip Pumpkin Bread

A cozy, moist pumpkin bread made extra delicious with nutty brown butter and melty chocolate chips. Perfect for fall baking! 🍂🍫🍞
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Bread, Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
Wet Ingredients
  • 1/2 cup unsalted butter browned
  • 1 cup pumpkin purée
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup plain yogurt
  • 1 cup chocolate chips

Equipment

  • Loaf Pan
  • Saucepan
  • Mixing bowls
  • Whisk

Method
 

  1. Melt butter in a saucepan over medium heat and cook until golden brown and nutty. Cool slightly.
  2. Preheat oven to 350°F (175°C). Grease or line a loaf pan.
  3. Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  4. In another bowl, mix pumpkin purée, brown sugar, granulated sugar, eggs, vanilla, and yogurt until smooth.
  5. Stir browned butter into the pumpkin mixture.
  6. Add dry ingredients to wet ingredients and fold gently until just combined.
  7. Fold in chocolate chips, reserving some for topping.
  8. Pour batter into loaf pan and sprinkle remaining chocolate chips on top.
  9. Bake for 50–60 minutes, until a toothpick comes out clean.
  10. Cool in pan for 10 minutes, then transfer to a wire rack to finish cooling.

Notes

For extra flavor, add a pinch of ginger or swap yogurt for sour cream. Perfect with a cup of coffee on a chilly day!