Brown Butter Pumpkin Bread

Ingredients

1/2 cup unsalted butter

1/2 cup granulated sugar

3/4 cup brown sugar

1 1/2 cups (15 oz can) pumpkin puree

2 large eggs

1/4 cup milk

1 3/4 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice

1 teaspoon baking powder

1/4 teaspoon salt

1 cup chocolate chips

Directions

PREHEAT THE OVEN: Preheat your oven to 350°F (175°C). Prepare a 9×5 bread pan by lining it with parchment paper or greasing it well.

BROWN THE BUTTER:

In a medium-sized saucepan, melt 1/2 cup unsalted butter over medium heat.

Continue cooking, stirring frequently, until the butter foams and then begins to turn a golden brown color, with a nutty aroma. This should take about 5-7 minutes.

Once browned, remove the pan from the heat immediately to prevent burning. Pour the brown butter into a heat-safe bowl and let it cool slightly.

MIX THE WET INGREDIENTS:

In a large mixing bowl, mix the slightly cooled brown butter and add 1/2 cup granulated sugar and 3/4 cup brown sugar.

Whisk together vigorously until the mixture is smooth and slightly frothy, ensuring the sugars are well dissolved.

Next, add full can (15 oz) pumpkin puree and 2 eggs, 1/4 cup milk, and 1 tsp vanilla extract. Whisk everything together until the mixture is fully combined and smooth.

PREPARE THE DRY INGREDIENTS:

In a separate, smaller bowl, combine 1 3/4 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon pumpkin pie spice, 1 teaspoon baking powder, and 1/4 teaspoon salt.

Whisk the dry ingredients thoroughly to ensure the spices and baking soda are evenly distributed throughout the flour.

COMBINE WET AND DRY INGREDIENTS:

Gently fold the dry mixture into the wet mixture using a spatula or large spoon.

Be careful not to overmix; fold just until the flour is incorporated. Overmixing can result in a dense, tough bread.

FOLD IN THE CHOCOLATE CHIPS:

Add 1 cup of chocolate chips to the batter.

Gently fold them in, ensuring they are evenly distributed throughout the mixture.

TRANSFER TO THE BREAD PAN:

Pour the batter into the prepared bread pan, spreading it out evenly with a spatula to ensure a smooth, even top.

PUMPKIN BREAD:

Place the bread pan in the preheated oven.

Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If you want to make these muffins, scoop into 12 muffin tins and bake at 350 for 25-30 minutes.

If the top of the bread begins to brown too quickly, cover it loosely with aluminum foil to prevent over-browning.

COOL THE BROWN BUTTER CHOCOLATE CHIP PUMPKIN BREAD:

Remove the bread from the oven and allow it to cool in the pan for about 10 minutes.

Carefully lift the bread out of the pan using the parchment paper (or invert the pan if not using parchment) and transfer it to a wire rack.

Let the bread cool completely for at least one hour before slicing. This helps the flavors to meld and the texture to set.

SERVE AND STORE:

Slice the brown butter chocolate chip pumpkin bread and enjoy it warm or at room temperature.

Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze for up to 3 months.

Notes

If you want to make these muffins, scoop into 12 muffin tins and bake at 350 for 25-30 minutes.