There’s something deeply comforting about the warm, nutty aroma of Brown Butter Chocolate Chip Pumpkin Bread baking in my kitchen. After three rounds of tweaking—from an overly dense first loaf to a beautifully tender crumb in my final test—I’ve landed on the ideal balance of spice, pumpkin, and melty chocolate chips. Each slice offers a golden-brown crust and a whisper of toasted nuts from the brown butter. Dive into this cozy fall favorite and don’t forget to check out my Pumpkin Bread Recipe for another seasonal treat.
About Brown Butter Chocolate Chip Pumpkin Bread
This loaf brings together classic pumpkin bread and the toasty depth of brown butter, studded with chocolate chips for pockets of sweetness. I’ve tested it across cool mornings and busy afternoons, perfect for batch baking and sharing. Whether you’re feeding a family or enjoying a quiet moment with coffee, this recipe delivers cozy fall vibes on a budget.
- Quick prep—ready in about 15 minutes before baking
- Budget-friendly pantry staples plus seasonal pumpkin
- Chocolate chips make it a family favorite
- Brown butter adds a nutty depth, inspired by classic French baking
Key Ingredients & Their Roles
- 1¾ cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt: structure and lift—measure flour by spooning into the cup
- 2 tsp ground cinnamon, ½ tsp nutmeg, ¼ tsp ground cloves: warm spice blend—adjust cinnamon to taste
- ½ cup unsalted butter, browned and cooled: nutty richness—cool completely to avoid scrambling eggs
- 1 cup granulated sugar & ½ cup light brown sugar: sweetness and moisture—swap half brown sugar for deeper molasses flavor
- 2 large eggs, 1 cup pumpkin puree, ½ cup sour cream, 1 tsp vanilla extract: moisture, binding, and flavor—room-temperature eggs blend more evenly
- 1 cup semisweet chocolate chips: melty pockets of sweetness—freeze chips for less sinking in the batter
How to Make Brown Butter Chocolate Chip Pumpkin Bread
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment overhang.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until evenly combined.
- In a large bowl, beat the browned butter, granulated sugar, and brown sugar on medium speed until creamy, about 2 minutes.
- Beat in the eggs one at a time, scraping down the bowl, then stir in the pumpkin puree and vanilla extract until smooth.
- Add the dry ingredients in two batches, alternating with the sour cream, mixing on low speed until just combined.
- Gently fold in the chocolate chips by hand to distribute evenly without overmixing.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Let the loaf cool in the pan for 10 minutes, then use the parchment overhang to lift it onto a wire rack to cool completely.
Pro Tips & Troubleshooting
- I found chilling the batter for 30 minutes helped achieve cleaner slices and more even rise.
- Avoid overmixing after adding flour—overworked gluten leads to a tough crumb.
- Swap half the cinnamon for pumpkin pie spice for a holiday twist.
- This recipe scales beautifully—halve for mini loaves or double for two pans.
Storage & Make-Ahead Guide
Store at room temperature, tightly wrapped, for up to 3 days, or in the fridge for 5 days. I tested freezing individual slices in airtight bags; they stayed moist and flavorful for up to 2 months. Reheat slices in a 300°F oven for 5 minutes or in the microwave for 20 seconds.
Serving Suggestions
Serve warm with a smear of butter or alongside a mug of spiced latte. For more fall flavors, try it with Pumpkin Brownies or my Pumpkin Bread Recipe.
Frequently Asked Questions
- How do I know when pumpkin bread is done? A toothpick inserted into the center should come out clean or with a few moist crumbs, and the top will spring back when lightly touched.
- Can I use homemade pumpkin puree? Yes, just ensure it’s thick and not too watery. If it’s thin, strain off excess liquid before measuring.
- What’s the best way to brown butter? Melt butter over medium heat, swirling the pan until it foams and turns a light amber color. Watch closely to prevent burning.
- Can I omit the chocolate chips? Absolutely—this becomes a classic brown butter pumpkin bread. Add nuts or dried fruit if you like.
- How should I store leftover bread? Wrap tightly in plastic wrap at room temperature for up to 3 days, or freeze slices in airtight bags for up to 2 months.
- Can I make this dairy-free? Swap butter for dairy-free margarine and sour cream for coconut yogurt; texture may vary slightly.
Final Thoughts
This Brown Butter Chocolate Chip Pumpkin Bread has become my go-to for crisp mornings and cozy afternoons. I love how the brown butter elevates simple pantry ingredients into a loaf bursting with flavor. Give it a try, and tag me in your baking adventures—I can’t wait to see your results!
More Recipes You’ll Love
- Pumpkin Bread Recipe – complements this with a classic spiced loaf base
- Chocolate Zucchini Bread – connection via chocolate quick bread technique
- Pumpkin Brownies – seasonal pumpkin-chocolate pairing
Brown Butter Chocolate Chip Pumpkin Bread
Ingredients
Dry Ingredients
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
Wet Ingredients
- 0.5 cup unsalted butter, browned and cooled
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 0.5 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Instructions
Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until evenly combined.1.75 cups all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon baking powder, 0.5 teaspoon salt, 2 teaspoons ground cinnamon, 0.5 teaspoon ground nutmeg
Wet Ingredients
- In a large bowl, stir together the browned butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, stirring well after each addition. Stir in the pumpkin puree, sour cream, and vanilla extract until well combined.1.75 cups all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon baking powder, 0.5 teaspoon salt, 2 teaspoons ground cinnamon, 0.5 teaspoon ground nutmeg
- Gently fold in the semisweet chocolate chips.0.25 teaspoon ground cloves
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.