Chocolate Chip Pumpkin Bread (Printer-Friendly)

Moist pumpkin loaf with browned butter, warm spices, and rich chocolate chips for a comforting fall treat.

# List of Ingredients:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon ground nutmeg

→ Wet Ingredients

06 - 1 stick (1/2 cup) unsalted butter
07 - 3/4 cup packed light brown sugar
08 - 1/4 cup granulated sugar
09 - 2 large eggs
10 - 1 cup pure pumpkin purée
11 - 1 teaspoon pure vanilla extract
12 - 1/4 cup plain whole-milk Greek yogurt
13 - 1 teaspoon freshly grated orange zest

→ Add-ins

14 - 3/4 cup semi-sweet chocolate chips

→ Chocolate Drizzle

15 - 1/2 cup semi-sweet chocolate chips
16 - 1 tablespoon unsalted butter
17 - 1 tablespoon heavy cream
18 - Pinch of salt

# Preparation Steps:

01 - Melt 1 stick of unsalted butter in a small saucepan over medium heat, swirling occasionally until foaming and golden brown with a nutty aroma, about 4–6 minutes. Transfer immediately to a large mixing bowl to avoid burning. Cool for 5–10 minutes.
02 - Whisk together all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg in a medium bowl. Set aside.
03 - Add light brown sugar and granulated sugar to the cooled browned butter and whisk thoroughly. Beat in eggs one at a time, then incorporate pumpkin purée, Greek yogurt, vanilla extract, and orange zest until smooth.
04 - Gently fold the dry ingredients into the wet mixture until just combined to avoid toughening. Fold in 3/4 cup semi-sweet chocolate chips evenly.
05 - Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper. Pour batter into the pan, smooth the top, and bake 55–65 minutes until a toothpick inserted in the center yields a few moist crumbs. Tent with foil if browning too fast during the last 15 minutes.
06 - While the loaf cools, melt 1/2 cup semi-sweet chocolate chips, 1 tablespoon unsalted butter, 1 tablespoon heavy cream, and a pinch of salt in 20-second microwave intervals, stirring until smooth, or melt gently over a double boiler.
07 - Once cooled completely, remove bread from the pan and drizzle melted chocolate over the top in a decorative pattern. Let glaze set before slicing for clean cuts.

# Additional Suggestions:

01 - For even chocolate chip distribution, lightly toss chips in a teaspoon of flour before folding into batter.
02 - Bread flavor improves after resting overnight as spices and ingredients meld.
03 - Use a toothpick test to confirm doneness, removing loaf when only a few moist crumbs adhere.

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