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Kid-Approved Brown Butter Pumpkin Chocolate Chip Bread

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This isn’t your standard pumpkin loaf. The brown butter adds a deep, almost butterscotch-like richness that makes the pumpkin flavor feel more like a backdrop than the main event. With melty chocolate chips in every slice, it’s the perfect fall treat that even picky eaters will love.

Ingredients

Scale
  • ½ cup (1 stick or 113g) unsalted butter
  • 1¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 cup (245g) pumpkin puree (100% pure pumpkin, not pie filling)
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: Place ½ cup unsalted butter in a small saucepan over medium heat. Melt completely, then swirl occasionally. After 3-4 minutes, butter will foam and turn golden with small brown specks at the bottom and a nutty aroma. Remove from heat immediately and pour into a heatproof bowl. Let cool for 10 minutes.
  2. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Alternatively, grease and flour the pan.
  3. Mix dry ingredients: In a medium bowl, whisk together 1¾ cups flour, 1 teaspoon baking soda, 1½ teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ½ teaspoon salt for about 15 seconds. Set aside.
  4. Combine wet ingredients: In a large bowl, whisk together ¾ cup granulated sugar and ½ cup packed brown sugar. Add 2 room-temperature eggs and whisk until smooth and slightly pale, about 1 minute. Add 1 cup pumpkin puree and 1 teaspoon vanilla extract, whisk until combined. Slowly drizzle in cooled brown butter while whisking continuously.
  5. Combine wet and dry: Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined—do not overmix. A few small lumps are fine.
  6. Fold in chocolate chips: Add 1 cup semi-sweet chocolate chips to batter. Fold with 5-6 strokes. Reserve 2 tablespoons of chips to sprinkle on top.
  7. Bake: Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips on top. Bake at 350°F (175°C) for 50-60 minutes. At 45 minutes, check if top is browning too quickly; tent with foil if needed. Bread is done when a toothpick inserted in center comes out clean or with a few moist crumbs.
  8. Cool: Let bread cool in pan on a wire rack for 15 minutes. Lift out using parchment overhang and cool completely on rack, about 1 hour, before slicing.

Notes

Don’t rush the brown butter—watch for nutty aroma and golden-brown specks. Room temperature eggs prevent the brown butter from seizing. Measure flour by spooning and leveling. Don’t overmix the batter. Let bread cool completely before slicing to avoid crumbling. Store in an airtight container at room temperature for up to 4 days. Freeze wrapped tightly for up to 3 months.

Nutrition

Keywords: pumpkin bread, brown butter, chocolate chip bread, fall baking, kid-friendly, easy pumpkin recipe

Find it online: https://jollyfork.com/kid-approved-brown-butter-pumpkin-chocolate-chip-bread-best-easy-recipe/