Irresistibly Moist Brown Butter Chocolate Chip Pumpkin Bread: Your New Fall Favorite

As the leaves begin to turn and the air grows crisp, there’s one scent that truly defines the autumn season: pumpkin and warm spices. This **Chocolate Chip Pumpkin Bread** isn’t just a recipe; it’s an annual tradition, a comforting hug in bread form that I simply have to bake every single year. It’s wonderfully moist, incredibly tender, and absolutely bursting with the vibrant flavors of fall, perfectly complemented by rich, melty chocolate chips.

This beloved recipe is a delightful adaptation of my popular chocolate chip pumpkin cake, ensuring it carries the same hallmark of ease and deliciousness. You’ll be thrilled to know that preparing this quick bread requires just **one bowl** and **no mixer**, making it incredibly simple to whip up and get into the oven in minutes. The secret ingredient? **Brown butter.** This small but mighty addition infuses the entire loaf with a deep, nutty, and slightly caramelized flavor that elevates it from good to absolutely extraordinary.

Imagine the harmonious blend of warm pumpkin spice with the complex, toasted notes of brown butter, all studded generously with mini chocolate chips that melt into every single bite, creating pockets of pure bliss. This isn’t just any pumpkin bread; it’s a cozy, bakery-level masterpiece that you’ll want to make on repeat throughout the entire season. Get ready to fill your home with an aroma that’s as inviting as the first cool day of autumn!

If you find yourself with an extra can of pumpkin puree after baking this delicious loaf, don’t let it go to waste! You absolutely must try my chewy chocolate chip pumpkin cookies next. They are incredibly soft, wonderfully gooey, and packed full of that comforting pumpkin spice flavor and irresistible melty chocolate. They’re the perfect complement to this quick bread, offering another delightful way to enjoy pumpkin season!

Step-by-Step Instructions for Perfect Pumpkin Bread

Achieving this bakery-quality chocolate chip pumpkin bread at home is simpler than you might think. Follow these easy, step-by-step instructions to ensure a perfectly moist, flavorful, and irresistible loaf every time. We’ll walk through each stage, from browning the butter to the final bake.

1

Brown the butter, then let it cool to room temperature. This initial step might seem small, but it truly unlocks a huge difference in flavor, transforming ordinary butter into a golden, nutty essence that will infuse your entire pumpkin bread with unparalleled richness. To brown butter, simply melt it in a light-colored pan over medium heat, stirring frequently. Watch closely as it melts, foams, and then small brown bits begin to appear at the bottom of the pan, accompanied by a delightful nutty aroma. Once browned to a beautiful amber, immediately transfer it to your mixing bowl to stop the cooking process and allow it to cool completely to room temperature. This cooling is crucial before combining it with the other wet ingredients, ensuring your batter’s consistency and avoiding scrambled eggs!

2

Combine the wet and dry ingredients. Begin by whisking together all your dry ingredients – flour, pumpkin spice, baking powder, baking soda, and salt – in a separate bowl. This ensures an even distribution of leavening agents and spices throughout your loaf. In your main mixing bowl, combine the cooled brown butter with the other wet ingredients, including oil, sugars, vanilla, eggs, and pumpkin puree, whisking them until thoroughly blended. Once your wet mixture is perfectly smooth, gradually fold the dry ingredients into the wet. As the batter starts to come together, introduce your generous helping of chocolate chips. This technique helps prevent overmixing the batter, which can lead to a tough loaf. Stir gently until everything is *just* combined and no pockets of dry flour remain, creating a luscious, thick pumpkin batter.

I know by now you’re probably completely hooked on the incredible brown butter and pumpkin combination, and for good reason! If you love that flavor profile, you absolutely have to try the cookies that started it all for me: my famous brown butter pumpkin snickerdoodle cookies. They are consistently my #1 fall recipe, boasting over 500 five-star reviews for their irresistible chewiness, cozy spice, and signature brown butter depth. Don’t miss out on this fan favorite!

3

Pour the batter into a parchment-lined 8.5×4.5 loaf pan. Then, top the pumpkin loaf with chocolate chips. First, make sure your loaf pan is properly prepared; lining it with parchment paper is highly recommended as it makes for effortless removal once baked. Carefully pour the thick pumpkin batter into the prepared pan, spreading it evenly. For that extra bakery-style appeal and an abundance of melty chocolate goodness, generously sprinkle a handful of mini chocolate chips over the top of the loaf before it goes into the oven. This creates a beautiful, inviting crust. If you only have a 9×5 inch loaf pan, no problem! It will still work perfectly, just keep in mind that the shallower pan might cause the bread to bake a bit faster than indicated in the recipe, so start checking for doneness a few minutes earlier.

4

Bake until a toothpick inserted into the center comes out covered in a few moist crumbs. This classic test is the absolute best way to ensure your pumpkin bread is perfectly baked through without being dry or undercooked. The moist crumbs indicate it’s cooked just right, retaining its tender texture. Once baked to perfection, allow the loaf to cool in the pan on a wire rack for 30-45 minutes. This crucial cooling period helps the bread set and prevents it from crumbling when removed. After this initial cooling, gently remove it from the pan and let it continue cooling completely on the wire rack before you slice into its deliciousness. Patience is key for the best texture!

As much as I adore a thick, satisfying slice of this rich chocolate chip pumpkin bread, some mornings call for something a touch lighter, but equally delicious. For those moments, my perfectly moist pumpkin scones are an absolute dream. These bakery-style treats are wonderfully soft, delicately spiced, and never overly sweet, especially with their delightful maple glaze. They offer a refined yet comforting start to any autumn day.

This Brown Butter Chocolate Chip Pumpkin Bread isn’t just a seasonal treat; it’s a testament to how simple ingredients, when combined with a little love and a clever technique like browning butter, can create something truly spectacular. Its incredibly moist crumb, the aromatic warmth of pumpkin spice, and those delightful bursts of melted chocolate make it an instant classic that appeals to everyone. Whether you’re enjoying it with your morning coffee, as a comforting afternoon snack, or as a simple yet elegant dessert, this quick bread promises pure autumn bliss in every slice. It’s perfect for sharing with loved ones or savoring all to yourself.

If you tried this or any other recipe on my website, please let me know how it went in the comments below; I love hearing from you! Also, please leave a star rating while you’re there to help other bakers discover this deliciousness! You can also tag me on Instagram or Facebook so I can check out your beautiful creations!

Chocolate Chip Pumpkin Bread with Brown Butter

★★★★★

5 from 4 votes

– by Cambrea Gordon

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Indulge in this homemade Chocolate Chip Pumpkin Bread, boasting a super soft, incredibly moist texture and a wonderfully cozy pumpkin spice flavor. It tastes like a luxurious treat from a high-end bakery, but it’s crafted right in your own kitchen! The secret to its profound richness and authentic bakery-style taste lies in the use of browned European butter, adding a deep, toasty, and utterly irresistible dimension to every bite.

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Prep Time:
20 mins

Cook Time:
55 mins

Total Time:
1 hr 15 mins

Course:
Breakfast, Brunch, Dessert

Cuisine:
American

Servings:
8 servings

Equipment

• 8.5 x 4.5 loaf pan

Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

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

1. 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.
2. 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
3. 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
4. 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
5. Whisk in the vanilla, eggs, and pumpkin.
   2 teaspoons vanilla extract, 2 (110 g) large eggs, 1 cup (8 ounces) Libby’s Pumpkin Puree
6. 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
7. 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 for consistent results every time! Do not ever scoop a measuring cup directly into your bag of flour, as this common mistake always leads to using too much flour and a dry, dense loaf. Instead, use the spoon-level method: first, fluff the flour in its container, then gently spoon it into your measuring cup/spoon until overflowing, and finally, level off the excess with the back of a knife. For the ABSOLUTE BEST and most accurate results, **use a kitchen scale** to weigh your flour. It makes a world of difference!*

Storage: Keep any leftover pumpkin bread in an airtight container at room temperature for up to 4 days to maintain its moisture and freshness. For longer storage, refrigerate.

Freezing: This pumpkin bread freezes beautifully! Wrap the entire loaf or individual slices tightly in plastic wrap, then place them in an airtight container or a freezer-safe bag. It will keep well in the freezer for up to 1 month. Thaw at room temperature or gently warm for a quick treat.

Serving: 1serving | Calories: 397kcal | Carbohydrates: 45g | Protein: 3g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 72mg | Sodium: 328mg | Potassium: 115mg | Fiber: 2g | Sugar: 41g | Vitamin A: 5822IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 1mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

Tried this recipe?Leave a comment below & tag @cambreabakes on social!