Chocolate Chip Pumpkin Bread

This chocolate chip pumpkin bread with brown butter is the perfect cozy treat for fall gatherings or holiday mornings. The rich, nutty flavor from browned butter combined with warm autumn spices and a hint of orange zest complements the melty semisweet chocolate chips beautifully. One chilly autumn afternoon after apple picking with my family, we baked this bread together, and the sweet spicy aroma filled the house with warmth and made that day even more memorable.

I first made this after testing many pumpkin bread recipes this one quickly became a favorite because it balances sweetness and spice perfectly and the texture stays wonderful even days later.

Ingredients

• Allpurpose flour: the base of the loaf measure carefully for best texture
• Baking soda: helps the bread rise and creates a tender crumb
• Salt: enhances the other flavors
• Ground cinnamon: adds warm classic pumpkin spice flavor
• Ground nutmeg: a subtle complement to cinnamon for depth
• Unsalted butter: browned for a rich nutty flavor
• Light brown sugar: adds moisture and caramel notes packed for consistent sweetness
• Granulated sugar: balances the brown sugar for structure and lightness
• Large eggs: bind ingredients and contribute to structure
• Pure pumpkin puree: the star ingredient for moistness and subtle sweetness fresh or canned fine but fresh should be well drained
• Pure vanilla extract: rounds out the flavors
• Plain wholemilk Greek yogurt: boosts moisture and tenderness
• Freshly grated orange zest: brightens and contrasts the warm spices
• Semisweet chocolate chips: melty pockets of chocolate throughout the bread complementing the pumpkin and spices
• Ingredients for Chocolate Drizzle: semisweet chocolate chips unsalted butter heavy cream pinch of salt

Instructions

Brown the Butter:

Melt one stick of unsalted butter in a small saucepan over medium heat Keep swirling the pan gently as the butter melts and foams Watch carefully as it changes color from yellow to golden brown and fills the kitchen with a warm nutty aroma This usually takes 4 to 6 minutes Remove the pan from heat promptly and transfer the brown butter to a large bowl to stop cooking Let it cool for 5 to 10 minutes until it is warm but not hot

Prepare Dry Ingredients:

In a medium bowl whisk together allpurpose flour baking soda salt ground cinnamon and ground nutmeg until evenly combined This helps distribute the leavening and spices thoroughly so your loaf has consistent flavor and texture

Mix Wet Ingredients:

Add both light brown sugar and granulated sugar to the cooled brown butter Whisk until smooth and well blended Beat in the eggs one at a time fully incorporating each before adding the next Stir in the pumpkin puree Greek yogurt vanilla extract and freshly grated orange zest Mix gently but thoroughly until the mixture looks smooth and cohesive

Combine Wet and Dry Mixtures:

Using a spatula fold the dry ingredients into the wet mixture carefully and just until combined Overmixing here could toughen your bread so be gentle and stop as soon as you see no flour streaks Fold in three quarters of a cup of semisweet chocolate chips until evenly distributed throughout the batter

Bake the Bread:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius Grease a 9x5inch loaf pan and line it with parchment paper for easy removal Pour the batter evenly into the pan and smooth the top with your spatula Bake for 55 to 65 minutes testing doneness by inserting a toothpick in the center it should come out with a few moist crumbs but no raw batter If the bread browns too quickly near the end tent it loosely with foil for the last 15 minutes of baking

Make the Chocolate Drizzle:

While the bread cools melt a half cup of semisweet chocolate chips together with one tablespoon of unsalted butter and one tablespoon of heavy cream plus a pinch of salt Use a microwavesafe bowl and heat in 20second bursts stirring between each or melt carefully over a double boiler until smooth and glossy

Finish and Serve:

When the bread has cooled completely carefully remove it from the pan Drizzle the melted chocolate mixture over the top in a decorative pattern Let the drizzle set before slicing to keep the pieces neat

My favorite part has to be the browned butter It adds such a comforting nutty note that pairs perfectly with the pumpkin and chocolate I remember one autumn when my kids surprised me by fetching the bread from the oven and begging for slices before it had cooled That eager anticipation is part of what makes baking this bread so special around the holidays.

Storage Tips

Store leftovers tightly wrapped at room temperature for up to three days or refrigerate in an airtight container for up to a week To keep the bread fresh and moist avoid exposing it to air You can also freeze the loaf wrapped well in plastic wrap and foil just skip the drizzle which you can add after thawing

Ingredient Substitutions

Greek yogurt can be swapped with sour cream for the same tang and moisture without changing the texture noticeably For a less sweet richer chocolate experience try dark chocolate chips instead of semisweet If you want a brighter citrus twist switch orange zest for lemon zest which cuts through the richness and adds a lively note

Serving Suggestions

This pumpkin bread shines with crunchy toasted pecans or walnuts folded into the batter For an extra touch sprinkle flaky sea salt over the chocolate drizzle to highlight the chocolates richness Serve slices alongside spiced chai or bold coffee or top with cinnamon whipped cream for a dessertworthy treat

This pumpkin bread combines warm spices nutty browned butter and pockets of chocolate for a cozy fall bake. It keeps well and is perfect for sharing.

Common Questions About Recipes

→ Why is my bread too dense?

Density usually results from overmixing or too much flour. Gently fold ingredients and measure flour carefully, preferably by weight.

→ How do I prevent chocolate chips from sinking?

Toss chips lightly in flour before folding them in to help them stay suspended evenly throughout the batter.

→ Can I freeze the loaf?

Yes, wrap the cooled loaf tightly in plastic and foil. Freeze up to 2 months, adding chocolate drizzle after thawing for best results.

→ How to ensure a moist crumb?

Accurate ingredient measurements and avoiding overbaking are key. Greek yogurt and pumpkin purée help keep the texture soft and moist.

→ Is fresh pumpkin purée suitable?

Fresh purée works well if excess moisture is blotted out to match canned texture, ensuring consistent bread structure.