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Brown Butter Pumpkin Chocolate Chip Bread – Easy & Best Recipe

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This Brown Butter Pumpkin Chocolate Chip Bread with Sea Salt is a moist, tender loaf with deep nutty flavor from browned butter, balanced by dark chocolate and a flaky sea salt topping. It’s an easy one-bowl recipe that tastes even better the next day.

Ingredients

Scale
  • ½ cup (1 stick / 113g) unsalted butter
  • 1¾ cups (218g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pumpkin pie spice (optional)
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ¼ cup (60g) plain Greek yogurt or sour cream
  • 1 cup (175g) dark chocolate chips (60-70% cocoa)
  • 1 teaspoon flaky sea salt (for topping)

Instructions

  1. Brown the butter: Cut the stick of butter into pieces and place in a small saucepan over medium heat. Stir constantly with a rubber spatula or wooden spoon. After about 4-5 minutes, the butter will melt, foam, and then develop brown specks at the bottom and a nutty aroma. Immediately pour into a heat-safe bowl to stop cooking. Let cool for 10 minutes.
  2. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice (if using) for about 15 seconds. Set aside.
  4. In a separate medium bowl, whisk together granulated sugar, brown sugar, and cooled brown butter until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla, pumpkin puree, and Greek yogurt until combined.
  5. Pour wet mixture into dry ingredients. Fold gently with a rubber spatula until just combined (no streaks of flour remain). Gently fold in dark chocolate chips, reserving about ¼ cup for topping.
  6. Scrape batter into prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips on top, then finish with a generous pinch of flaky sea salt.
  7. Bake on middle rack for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly (around 45 minutes), tent loosely with foil.
  8. Cool in pan for 15 minutes, then lift out using parchment sling and transfer to a cooling rack. Cool completely (about 1 hour) before slicing.

Notes

Don’t rush the brown butter; medium heat is key. Room temperature eggs prevent the batter from seizing. Check pumpkin puree for excess moisture; blot if needed. Let bread cool completely for best texture. Bread tastes even better on day two.

Nutrition

Keywords: brown butter, pumpkin bread, chocolate chip bread, sea salt, fall baking, easy pumpkin bread

Find it online: https://forkifyfun.com/brown-butter-pumpkin-chocolate-chip-bread-easy-and-best-recipe/