Description
A moist, comforting pumpkin bread made with brown butter and chocolate chips, finished with a rich brown butter glaze. It’s an easy, one-bowl recipe perfect for a quick dinner or snack.
Ingredients
Scale
- 1 can (15 oz) pure pumpkin puree
- 1/2 cup (115g) unsalted butter (for bread)
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup (170g) semi-sweet chocolate chips
- 1/4 cup (55g) unsalted butter (for glaze)
- 1 1/2 cups (180g) powdered sugar, sifted
- 1–2 tablespoons milk or heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment paper.
- Brown the butter: Melt 1/2 cup butter in a small saucepan over medium heat. Swirl occasionally until it foams, settles, and turns amber with a nutty aroma (about 5-7 minutes). Pour into a heatproof bowl and cool for 5 minutes.
- Mix wet ingredients: In a medium bowl, whisk the cooled brown butter, sugar, eggs, and vanilla until smooth. Whisk in the pumpkin puree until combined.
- Add dry ingredients: Whisk in flour, baking soda, baking powder, pumpkin pie spice, and salt. Mix gently until just combined; do not overmix.
- Fold in chocolate chips: Gently fold in the chocolate chips with a spatula.
- Bake: Pour batter into the prepared loaf pan. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make glaze: Brown the remaining 1/4 cup butter in a saucepan. Pour into a bowl. Whisk in sifted powdered sugar, a pinch of salt, and 1 tablespoon of milk/cream until smooth. Add more liquid or sugar to adjust consistency.
- Finish: Drizzle glaze over the completely cooled bread. Let set for 10 minutes before slicing.
Notes
Ensure you use pure pumpkin puree, not pumpkin pie filling. Room temperature eggs help prevent the brown butter from seizing. The bread must cool completely before glazing to prevent the glaze from melting off. Can be stored in an airtight container at room temperature for 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of loa
- Calories: 280
- Sugar: 22
- Sodium: 250
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 38
- Fiber: 1
- Protein: 4
Keywords: pumpkin bread, chocolate chip bread, brown butter glaze, fall baking, easy dessert, quick dinner, pumpkin spice