Brown Butter Pumpkin Chocolate Bread

Brown Butter Makes Everything Better

I’ve always loved the idea of always having a baked good to share when company drops by. Living far away from family and friends means that doesn’t happen very often. So when my mom and aunt were coming to town, I knew I wanted to have a little treat to share with them when they arrived. I had some left over ingredients from making pumpkin chocolate chip pancakes and decided to make this delightful loaf.

Pumpkin Bread

• 3/4 cup + 2 tbsp butter

• 4 tsp pumpkin pie spice

• 1/3 cup dark brown sugar

• 1/3 cup white sugar

• 1/4 tsp salt

• 1 tsp vanilla

• 1 cup pumpkin puree

• 2 eggs

• 2 1/2 cups all-purpose flour

• 1 tsp baking soda

• 1 tsp baking powder

Chocolate Chips

• 1 cup chocolate chips (inside)

• 1/2 cup mini chocolate chips (on top)

1. Prep

• Preheat oven to 350°F

• Line a loaf pan with parchment paper

2. Brown the Butter

• Pour over pumpkin pie spice in a bowl

• Let cool for 5 minutes

3. Make Batter

• Add sugars, salt, and vanilla → whisk

• Add pumpkin → whisk

• Add eggs → whisk until smooth

4. Add Dry Ingredients

• Add flour, baking soda, and baking powder

• Mix just until combined

5. Add Chocolate Chips

• Fold in chocolate chips

6. Bake

• Pour batter into pan

• Sprinkle mini chocolate chips on top (optional)

• Bake 30 minutes, then rotate

• Bake another 25–30 minutes

7. Cool

• Let cool in pan for 20 minutes

• Lift out and cool completely