Chocolate Chip Pumpkin Bread With Brown Butter
1 h 25 min
|
intermediate
|
vegetarian
Recipe by Eunice
Introduction
I don't bake boring bread, so we brown the butter for nutty depth, stir in warm cinnamon and nutmeg, and load it with chocolate chips that melt into every slice.
Pumpkin and Greek yogurt keep it tender, orange zest lifts the flavor, and a glossy salted chocolate drizzle makes it perfect for brunch, gifting, or that late-night slice with coffee.
Ingredients (10 servings)
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Ingredients
- 1¾ cups all-purpose flour all-purpose flour 0.48 lb
- 1 tsp baking soda baking soda 0.17 oz
- ½ tsp salt salt
- 1 tsp ground cinnamon ground cinnamon 0.09 oz
- ½ tsp ground nutmeg ground nutmeg 0.08 oz
- 1 stick unsalted butter unsalted butter 4 oz
- ¾ cup light brown sugar, packed light brown sugar 5.15 oz
- ¼ cup granulated sugar granulated sugar
- 2 large eggs large eggs 2 ct
- 1 cup pure pumpkin purée pure pumpkin purée 8.62 oz
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- ¼ cup plain whole-milk Greek yogurt plain whole-milk Greek yogurt 0.14 lb
- 1 tsp freshly grated orange zest navel orange 0.33 ct (for freshly grated orange zest)
- ¾ cup semi-sweet chocolate chips semi-sweet chocolate chips 6 oz
Ingredients for Chocolate Drizzle
- ½ cup semi-sweet chocolate chips semi-sweet chocolate chips 4 oz
- 1 Tbsp unsalted butter unsalted butter 0.5 oz
- 1 Tbsp heavy cream heavy cream 0.5 fl oz
- pinch salt salt
How to Make Chocolate Chip Pumpkin Bread With Brown Butter
-
Prep the pan and oven
Heat the oven to 350 F and line a 9x5 inch loaf pan with a parchment sling, then lightly grease the parchment and exposed sides.
-
Brown the butter like a pro
Melt the butter in a light-colored saucepan over medium heat, swirling until it foams and the milk solids turn deep amber and smell nutty, 4 to 6 minutes.
Scrape every drop, including browned bits, into a large mixing bowl and cool until warm, not hot, 5 to 10 minutes.
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Whisk the dry ingredients
In a separate bowl whisk the flour, baking soda, salt, cinnamon, and nutmeg until evenly combined.
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Build the wet base
Whisk the brown sugar and granulated sugar into the warm brown butter until sandy and glossy.
Whisk in the eggs one at a time until smooth, then whisk in the pumpkin puree, vanilla, Greek yogurt, and orange zest.
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Combine and add chocolate
Stir the dry ingredients into the wet with a spatula just until a few flour streaks remain.
Fold in the chocolate chips, reserving a tablespoon to sprinkle on top if you like.
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Bake
Spread the batter into the pan, smooth the top, and sprinkle any reserved chips over the surface.
Bake 55 to 65 minutes until a tester comes out with a few moist crumbs or the center reads 200 to 205 F on an instant-read thermometer.
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Cool properly
Cool in the pan 15 minutes, then lift out with the parchment and cool completely on a rack so the crumb sets and the drizzle does not slide off.
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Make the chocolate drizzle
Combine chocolate chips, butter, cream, and a pinch of salt in a microwave-safe bowl and heat at 50 percent power in 20 to 30 second bursts, stirring between each, until smooth and shiny.
Alternatively set the bowl over barely simmering water and stir until melted and silky.
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Finish and serve
Drizzle over the fully cooled loaf, let it set for 10 minutes, then slice with a sharp knife cleaned between cuts.
Substitutions
- Replace Greek yogurt with sour cream 1:1
- Sour cream brings the same tang and fat, keeping the crumb tender while adding a subtle richness that plays nicely with brown butter.
- Swap semi-sweet chips with chopped dark chocolate and a tablespoon of cocoa nibs
- Chopped dark chocolate creates pockets that melt into ribbons, while nibs add a delicate crunch and a grown-up bittersweet edge.
- Use half whole wheat pastry flour for half the all-purpose
- A 50-50 split boosts nutty flavor and adds fiber without drying the loaf, keeping the texture plush if you do not overmix.
Tips
- Control the brown butter
- As soon as the specks turn deep amber, get the butter into a cool bowl to stop carryover cooking, or it will tip from nutty to bitter fast.
- Concentrate the pumpkin if it seems watery
- Spread the puree on a paper towel lined plate and blot for a minute, or cook it in a skillet over medium heat for 2 to 3 minutes to intensify flavor and prevent a gummy crumb.
- Mind your pan
- A light metal 9x5 pan bakes more evenly than glass, while a darker pan can shave a few minutes off the bake but browns the edges faster.
- Toss chips only if yours sink
- If your batter seems loose, toss the chips with a teaspoon of the measured flour before folding to help suspend them without drying the loaf.
- Bake to temperature, not guesswork
- Quick breads are perfect when the center hits 200 to 205 F, which beats poking ten holes and losing steam you need for a tender crumb.
- Line with a parchment sling
- Leave overhang on the long sides so you can lift the loaf without tearing the crust or your nerves.
Nutrition Facts *
| Energy | 484 | kcal |
|---|---|---|
| Protein | 9 | g |
| Total Fat | 21 | g |
| Carbohydrates | 73 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my bread sink in the middle?
- It was likely underbaked or your oven runs cool, so bake until the center hits 200 to 205 F and avoid opening the door in the first 35 minutes.
- How do I keep the texture from turning gummy?
- Blot or briefly cook down the pumpkin, measure flour accurately, and mix only until combined so gluten does not toughen and moisture stays balanced.
- My chocolate chips sank, what went wrong?
- Either the batter was too thin or you overmixed, so concentrate the pumpkin if watery and fold gently, or lightly flour the chips before adding.
- Can I use fresh pumpkin instead of canned?
- Yes, roast peeled chunks until dry and tender, puree, then strain or reduce on the stovetop to match the thick consistency of canned puree.
- Can I make muffins instead of a loaf?
- Divide into a 12 cup lined muffin tin and bake at 350 F for 18 to 22 minutes until a tester has moist crumbs.
- My drizzle seized or turned grainy, how do I fix it?
- Whisk in a teaspoon of warm cream at a time and gently reheat at low power, stirring until smooth and glossy again.
Serving Suggestions
This loaf loves company with a scoop of vanilla ice cream or a dollop of lightly sweetened Greek yogurt, which doubles down on the tang and makes the spices pop.
For a New York deli moment, sprinkle the batter with a teaspoon of turbinado sugar and a pinch of flaky salt before baking, or fold in toasted pecans for a salty-crunchy finish that plays against the melty chocolate.
More pairings:
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