Chocolate Chip Pumpkin Bread

This chocolate chip pumpkin bread with brown butter is just the kind of cozy treat I love to have ready for a fall gathering or holiday breakfast. The rich flavor from brown butter, warm spices, and a hint of orange zest pairs perfectly with melty chocolate chips, making it stand out at Thanksgiving, Halloween, or even a casual potluck.

I first made this during a cozy fall weekend with my family and now it is our go to when we want a sweet seasonal treat that feels homey and special

Ingredients

• All purpose flour: to provide structure choose unbleached for better texture
• Baking soda: for the perfect rise without heaviness
• Salt: to enhance all flavors and keep sweetness balanced
• Ground cinnamon and nutmeg: offer quintessential pumpkin spice warmth
• Unsalted butter: for browning fresh butter gives the best aroma and taste
• Light brown sugar: adds moistness and caramel notes while granulated sugar boosts sweetness
• Large eggs: bind and enrich the bread making it tender
• Pure pumpkin purée: delivers moisture and that unmistakable fall flavor use canned or homemade with moisture drained
• Pure vanilla extract: enhances overall flavor complexity
• Plain whole milk Greek yogurt: keeps crumb moist with a slight tang
• Freshly grated orange zest: brightens and lifts the rich flavors
• Semi sweet chocolate chips: for melty pockets of sweetness throughout
• Ingredients for Chocolate Drizzle: Semi sweet chocolate chips that melt nicely for a smooth glaze, Unsalted butter to add shine and richness, Heavy cream for that perfect fluid texture, Pinch of salt to balance sweetness and deepen chocolate flavor

Instructions

Brown the Butter:

Melt one stick of unsalted butter in a small saucepan over medium heat. Swirl the pan occasionally to cook evenly. Watch carefully as it begins to foam and then changes color to a golden brown with a nutty aroma This usually takes around four to six minutes. Remove it from heat immediately and transfer to a large mixing bowl to avoid overcooking. Let cool for five to ten minutes.

Prepare Dry Ingredients:

In a separate medium bowl, whisk together the all purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside for later to keep everything dry and evenly combined.

Mix Wet Ingredients:

Add the light brown sugar and granulated sugar to the cooled brown butter in the mixing bowl. Whisk this mixture thoroughly until blended well. Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Then stir in the pumpkin purée, Greek yogurt, vanilla extract, and freshly grated orange zest until the mixture becomes smooth and cohesive.

Combine Wet and Dry Mixtures:

Carefully fold the dry ingredient mixture into the wet ingredients using a spatula. Use gentle motions to avoid overmixing which can make the bread tough. Fold in three quarters of a cup of the semi sweet chocolate chips evenly into the batter.

Bake the Bread:

Preheat your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius. Grease a nine by five inch loaf pan and line it with parchment paper to help with removal. Pour the batter into the pan and smooth out the top. Bake for fifty five to sixty five minutes. Check doneness by inserting a toothpick into the center of the loaf. If it comes out with just a few moist crumbs, it is ready. If the top is browning too fast, loosely cover with foil during the last fifteen minutes of baking.

Make the Chocolate Drizzle:

While the loaf cools, melt half a cup of semi sweet chocolate chips, one tablespoon of unsalted butter, and one tablespoon of heavy cream with a pinch of salt. You can melt these together in short bursts in the microwave stirring in between or gently over a double boiler until smooth.

Finish and Serve:

Once completely cooled, carefully remove the bread from the pan. Drizzle the melted chocolate mixture over the top in a decorative pattern. Let the glaze set fully before slicing to get clean pieces without crumbling.

One autumn, after apple picking with my family, we spent the afternoon baking, and the sweet, spiced aroma that filled our kitchen felt just like the promise of the season—this bread brings back that same sense of warmth and togetherness. My favorite ingredient here is definitely the brown butter. I learned the hard way to watch it closely while browning or you risk burning and bitterness. That nutty aroma creates such a cozy feeling that reminds me of the afternoon baking sessions with my family that marked the beginning of the fall season.

Storage Tips

Store this pumpkin bread at room temperature wrapped tightly in plastic wrap or an airtight container for up to three days. For longer storage, keep it in the refrigerator for up to a week or freeze slices to enjoy throughout the season. When freezing, leave off the chocolate drizzle and add it fresh after thawing for best texture and appearance.

Ingredient Substitutions

You can substitute Greek yogurt with sour cream which provides a similar tang and moisture without changing the flavor much. Dark chocolate chips can replace semi sweet ones if you prefer a richer, less sweet chocolate note. For citrus brightness swap the orange zest with lemon zest to create a brisk and tangy flavor profile that still complements pumpkin and chocolate beautifully.

Serving Suggestions

For a little extra indulgence, try folding in toasted pecans or walnuts into the batter before baking. A sprinkle of flaky sea salt on top of the chocolate drizzle adds a beautiful contrast and enhances the chocolate flavor. Serve warm slices with spiced chai, a dark roast coffee, or top with a dollop of cinnamon whipped cream for a dessert worthy treat.

This chocolate chip pumpkin bread is a cozy fall favorite that balances nutty brown butter, warm spices, and melty chocolate for a tender, flavorful loaf. It makes a lovely addition to holiday breakfasts or a weekend bake when you want something comforting and shareable.

Common Questions About Recipes

→ What causes dense bread textures?

Overmixing the batter or excess flour tightens the crumb. Gently folding wet and dry ingredients helps maintain a light texture.

→ Why do chocolate chips sink during baking?

Uncoated chips tend to drop in loose batter. Tossing chips lightly in flour before folding them in helps suspend them evenly.

→ Can this bread be frozen?

Yes, wrap the cooled loaf tightly in plastic wrap and foil. Freeze up to 2 months, best without chocolate drizzle until thawed.

→ How to keep the crumb moist?

Accurate measurements, avoiding overbaking, and using pumpkin puree with Greek yogurt naturally keep the crumb soft and moist.

→ Is fresh pumpkin purée recommended?

Fresh purée can be used if excess moisture is removed to match canned texture, ensuring consistent structure.