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Ultimate Chocolate Chip Pumpkin Bread with Easy Brown Butter Glaze

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This incredibly moist pumpkin bread is studded with dark chocolate chips and topped with a nutty brown butter glaze. The double brown butter approach infuses every bite with rich, caramelized flavor, making it a perfect fall treat.

Ingredients

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  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ½ cup unsalted butter
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • ⅓ cup milk
  • 1 cup dark chocolate chips
  • ¼ cup unsalted butter (for glaze)
  • 1 ½ cups powdered sugar
  • 2–3 tablespoons milk (for glaze)
  • ½ teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line your 9×5-inch loaf pan with parchment paper, leaving an overhang on the two long sides. Lightly grease the exposed ends with butter or nonstick spray.
  2. Brown the butter for the bread: Place ½ cup unsalted butter in a light-colored saucepan over medium heat. Stir occasionally with a rubber spatula. The butter will melt, foam, and then start to turn golden. Watch for brown specks forming at the bottom and a nutty aroma. This takes about 5–7 minutes. Once it’s amber-colored and smells amazing, remove it from the heat immediately and pour it into a heatproof bowl to stop cooking. Let it cool for 5 minutes.
  3. Whisk dry ingredients together: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  4. Mix wet ingredients: In a large bowl, whisk together the cooled brown butter, granulated sugar, and brown sugar until combined. It will look a little grainy—that’s normal. Add the eggs one at a time, whisking well after each. Stir in the vanilla extract and pumpkin puree until smooth. The mixture will be thick and glossy.
  5. Alternate adding dry ingredients and milk: Add half the flour mixture to the wet ingredients and fold gently with a rubber spatula until just combined. Add the milk and fold again. Add the remaining flour mixture and fold until no streaks of flour remain. Do not overmix, or the bread will be tough. A few lumps are fine.
  6. Fold in chocolate chips: Gently fold in 1 cup dark chocolate chips. Reserve a handful to sprinkle on top if you want a prettier loaf.
  7. Pour batter into prepared pan: Spread it evenly. Sprinkle the reserved chocolate chips on top, pressing them in slightly so they don’t roll off during baking.
  8. Bake for 55–65 minutes: Start checking at 55 minutes. Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s done. If it comes out wet, bake for 5 more minutes and check again. The top should be golden brown and cracked.
  9. Cool in the pan for 15 minutes: Then lift the bread out using the parchment overhang and transfer to a cooling rack. Let it cool completely before glazing. This is important—warm bread will absorb the glaze and become soggy.
  10. Make the brown butter glaze: While the bread cools, brown the remaining ¼ cup butter in the same saucepan. Follow the same process. Once browned, let it cool for 2 minutes. Whisk in the powdered sugar, 2 tablespoons milk, vanilla extract, and pinch of salt. Whisk until smooth. If it’s too thick, add the remaining tablespoon of milk. If it’s too thin, add a little more powdered sugar.
  11. Glaze the bread: Once the bread is completely cool, drizzle the glaze over the top. Let it set for 10 minutes before slicing. The glaze will firm up slightly but stay soft and glossy.

Notes

For best results, use room temperature eggs and milk. Do not overmix the batter. Let the bread cool completely before glazing to prevent sogginess. The bread tastes even better on day two as the flavors meld.

Nutrition

Keywords: pumpkin bread, chocolate chip, brown butter, fall baking, easy recipe, moist pumpkin bread

Find it online: https://evabake.com/ultimate-chocolate-chip-pumpkin-bread-with-easy-brown-butter-glaze/