Brown Butter Chocolate Chip Pumpkin Bread
A moist, spiced pumpkin quick bread enriched with the nutty flavor of brown butter and studded with melty chocolate chips.
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.
Notes
Chill the batter in the fridge for 30 minutes to improve loaf structure and produce cleaner slices.
Freezing individual slices in airtight bags helps maintain moisture and flavor for up to 2 months.
Using room-temperature eggs ensures a smooth batter and prevents overcreaming.