Moist, tender, and full of pumpkin spice, this chocolate chip pumpkin bread is my go-to fall loaf. Adapted from a chocolate chip pumpkin cake, it’s easy to make in one bowl with no mixer and is ready to bake in minutes.
The warm spices in the pumpkin pair beautifully with the toasty, nutty flavor of brown butter. I use mini chocolate chips and add plenty so they melt into little pockets of chocolate throughout each slice.
This loaf tastes like something from a bakery but is simple enough to make again and again all season.
If you have leftover pumpkin puree, try chewy chocolate chip pumpkin cookies next — soft, gooey, and loaded with pumpkin spice and melted chocolate.
Step-by-Step Instructions
1
Brown the butter, then let it cool to room temperature. This small step adds a deep, toasty flavor. Once cool, use it with the rest of the wet ingredients.
2
Combine the wet and dry ingredients. Whisk the dry mix separately, then stir the wet and dry together until nearly combined. Fold in the chocolate chips at the end to avoid overmixing.
If you like the brown butter and pumpkin flavor combo, try brown butter pumpkin snickerdoodle cookies — a favorite fall recipe with many five-star reviews.
3
Pour the batter into a parchment-lined 8.5×4.5 loaf pan and sprinkle extra chocolate chips on top. A 9×5 pan will work too but may shorten the baking time.
4
Bake until a toothpick inserted in the center comes out with a few moist crumbs. Let the loaf cool in the pan for 30–45 minutes, then transfer to a wire rack to finish cooling before slicing.
If you want a lighter pumpkin treat, try perfectly moist pumpkin scones — soft, gently spiced, and finished with a maple glaze.
For something fancier, pumpkin spice cupcakes with cream cheese frosting deliver the same cozy flavors with a polished finish.
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Chocolate Chip Pumpkin Bread with Brown Butter
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Equipment
-
8.5 x 4.5 loaf pan
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
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Line an 8.5×4.5 loaf pan with parchment (or butter the pan) and preheat the oven to 325°F (160°C).
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Brown the butter in a stainless steel pan over medium heat, stirring often, until foamy and browned bits appear on the bottom. Pour into a bowl and let cool to room temperature.
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Whisk together the flour, pumpkin spice, baking powder, baking soda, and salt in a small bowl.
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Whisk the cooled brown butter with the oil, dark brown sugar, and granulated sugar until combined.
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Whisk in vanilla, eggs, and pumpkin puree until smooth.
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Fold the dry ingredients into the wet ingredients until almost combined, then fold in the mini chocolate chips until just combined and there are no dry flour pockets.
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Transfer the batter to the prepared pan, sprinkle extra chocolate chips on top, and bake 55–65 minutes, or until a toothpick comes out with a few moist crumbs. Cool on a wire rack 30–45 minutes, remove from the pan, then finish cooling before slicing.
Notes
Storage: Store leftovers in an airtight container at room temperature for up to 4 days.
Freezing: Wrap the whole loaf or slices tightly in plastic wrap and store in an airtight container or freezer bag for up to 1 month.
The calorie information provided is an estimate and not guaranteed to be exact.
This recipe was created and tested by a real person
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