Chocolate Chip Pumpkin Bread with Brown Butter
With its super soft and moist texture and cozy pumpkin spice flavor, this chocolate chip pumpkin bread tastes like something you'd buy at a fancy bakery, but it's all homemade! I use brown butter and real European butter to give it that deep, toasty richness and bakery-style flavor.
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 8.5x4.5 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.
- In a small bowl, whisk together the flour, pumpkin spice, salt, baking powder, and baking soda.
- Whisk the oil, brown sugar, and granulated sugar into the brown butter until well combined.
- Whisk in the vanilla, eggs, and pumpkin.
- 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.
- 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
*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Keep leftovers in an airtight container at room temperature for up to 4 days.
Freezing: Wrap the loaf or individual slices in plastic wrap and keep them in an airtight container or freezer bag for up to 1 month.
