Moist, tender, and bursting with pumpkin flavor, this chocolate chip pumpkin bread is the one fall recipe I have to make every year. Adapted from my chocolate chip pumpkin cake, it’s just as easy to make with one bowl, no mixer, and ready to bake in minutes!
The warm pumpkin spice pairs perfectly with the rich, nutty flavor of the brown butter, and I always go heavy on the mini chocolate chips because they melt into every single bite.
It’s cozy, bakery-level delicious, and absolutely worth making on repeat all season long!
If you’ve got a can of pumpkin puree still hanging around after this recipe, you’ve got to try my chewy chocolate chip pumpkin cookies next. They’re soft, gooey, and packed full of pumpkin spice and melty chocolate!
Step-by-Step Instructions
1
Brown the butter, then let it cool to room temperature. It’s a small step that makes a huge flavor difference. Once it cools, you’ll add it to the rest of the wet ingredients!
2
Combine the wet and dry ingredients. Once everything’s whisked together with the dry mix, the batter will come together. You’ll want to stir in the chocolate chips into the pumpkin batter when everything is almost combined; this keeps you from overmixing!
I know you’re hooked on the brown butter pumpkin combo, so make sure you try the cookies that started it all. My brown butter pumpkin snickerdoodle cookies are my #1 fall recipe with over 500 five-star reviews!
3
Pour the batter into a parchment-lined 8.5×4.5 loaf pan. Then, top the pumpkin loaf with chocolate chips. If you only have a 9×5 pan, that still works! Just note that it will bake faster than the recipe indicates.
4
Bake until a toothpick inserted into the center comes out covered in a few moist crumbs. This is the best way to test for doneness! Once baked, let the loaf cool for 30-45 minutes, then remove it from the pan and let it continue cooling on the wire rack before slicing.
As much as I love a thick slice of this pumpkin bread, some mornings just call for something a little lighter. My perfectly moist pumpkin scones are bakery-style soft, gently spiced, and not too sweet with a maple glaze!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Chocolate Chip Pumpkin Bread with Brown Butter
Equipment
Ingredients
- 5 tablespoons salted European butter
- 1 cup + 1 tablespoon all-purpose flour , *see notes below for measuring!*
- 2 teaspoons pumpkin spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/4 cup vegetable oil
- 1/2 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 1 cup Libby’s Pumpkin Puree, room temperature
- 1 cup mini chocolate chips, plus extras for the top of the loaf
Instructions
- Line a metal 8.5×4.5 loaf pan with parchment paper (or butter the bottom and sides) and set it aside. Preheat the oven to 325°F/160°C.
- Cook the butter in a stainless steel pan over medium heat, stirring frequently, until browned. You’ll know it’s done when the top of the pan is covered in foam and there are brown bits of butter solid at the bottom of the pan. Pour the butter into your mixing bowl and set it aside to cool to room temperature.5 tablespoons (70 g) salted European butter
- In a small bowl, whisk together the flour, pumpkin spice, salt, baking powder, and baking soda.1 cup + 1 tablespoon (142 g) all-purpose flour, 2 teaspoons (4 g) pumpkin spice, 1 teaspoon (3 g) baking powder, 1/2 teaspoon (2 g) baking soda, 1/4 teaspoon fine sea salt
- Whisk the oil, brown sugar, and granulated sugar into the brown butter until well combined.1/4 cup (56 g) vegetable oil, 1/2 cup (100 g) dark brown sugar, 1/4 cup (50 g) granulated sugar
- Whisk in the vanilla, eggs, and pumpkin.2 teaspoons vanilla extract, 2 (110 g) large eggs, 1 cup (8 ounces) Libby’s Pumpkin Puree
- Fold the dry ingredients into the wet ingredients. When almost combined, add the chocolate chips and continue folding until just combined and there are no more pockets of dry flour.1 cup (176 g) mini chocolate chips
- Pour the pumpkin batter into the prepared baking pan and sprinkle more mini chocolate chips over the top. Bake for 55-65 minutes or until a toothpick inserted into the center comes out covered in a few moist crumbs. Let it cool on a wire rack for 30-45 minutes, then remove it from the pan and let it finish cooling on the rack. Cut into slices and enjoy!
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
So moist and delicious. Walnuts were a good sub for pecans.
So happy to hear you enjoyed it Lori!