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Brown Butter Chocolate Chip Pumpkin Bread
Soft and moist brown butter pumpkin spice bread studded with lots of dark chocolate chips. This is a really luxurious loaf and it's not overly sweet. It brings together lots of Fall flavors and is a great easy recipe to make during the holidays.
Ingredients
Pumpkin batter:
- 6 tablespoon (84g) unsalted butter
- 1 ¼ cups (300ml) pure pumpkin puree
- ½ cup (110g) packed light or dark brown sugar
- 2 large eggs at room temperature
- ⅓ cup (80ml) full fat plain yogurt
- ⅓ cup (80ml) whole milk
- 1 teaspoon (5ml) pure vanilla extract
- 1 ⅔ cups (235g) all-purpose flour
- ⅔ cup (135g) granulated sugar
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 ½ teaspoon pumpkin pie spice (or make your own homemade pumpkin pie spice)
- ½ teaspoon salt
- 1 cup (170g) dark chocolate chips, plus extra for topping
Instructions
- Preheat your oven to 350 degrees F. Line a 9x5-inch loaf pan with parchment paper.
- First brown the butter. Follow the instructions in this post here to learn how to brown butter. It’s easy! Brown specks and a dense golden foam will form at the surface when it is nearly ready. Pour it out into a clean bowl and let it cool for 10 minutes.
- Sift flour, baking powder, baking soda, pumpkin spice and salt into a large bowl and whisk to blend evenly. Add granulated sugar and whisk to blend well.
- Combine pumpkin puree, brown sugar, eggs, yogurt, milk, vanilla and slightly warm (liquid) browned butter in another large bowl and whisk until smooth.
- Make a well in the dry ingredients and add the wet ingredients. Fold it all together. Before all of the flour is incorporated, add the chocolate chips and continue to fold gently until evenly combined.
- Pour the batter into the prepared pan, spread it out evenly and then and run a line down the center using edge of the spatula or a butter knife (this helps to create that nice crack down the middle of the loaf). Bake for 50-60 minutes until it feels firm in the middle and skewer inserted into the center comes out without any wet batter.
- Transfer the loaf to a wire rack to cool for 20 minutes, then lift it out of the pan using the parchment overhand and let it continue cooling on the rack.
