Chocolate Chip Pumpkin Bread (Printer-Friendly Version)
A cozy loaf featuring brown butter, pumpkin, warm spices, and chocolate chips perfect for fall gatherings.
# What You'll Need:
→ 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 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
→ Chocolate Chips
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
# Steps to Follow:
01 -
Melt 1 stick of unsalted butter in a small saucepan over medium heat. Swirl occasionally until foaming, turning golden brown with a nutty aroma, about 4 to 6 minutes. Immediately transfer to a large bowl and let cool 5 to 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 fold in pumpkin purée, Greek yogurt, vanilla extract, and orange zest until smooth and uniform.
04 -
Gently fold the dry ingredients into the wet mixture with a spatula until just incorporated. Toss the 3/4 cup chocolate chips in a teaspoon of flour before folding them in to ensure even distribution without sinking.
05 -
Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper. Pour batter into the pan, smoothing the top. Bake for 55 to 65 minutes, until a toothpick inserted in the center yields moist crumbs. Tent with foil during the last 15 minutes if browning too quickly.
06 -
While bread cools, melt 1/2 cup semi-sweet chocolate chips, 1 tablespoon unsalted butter, and 1 tablespoon heavy cream with a pinch of salt in 20-second bursts in the microwave, stirring until smooth, or melt gently over a double boiler.
07 -
Once bread is fully cooled, remove from pan and drizzle the chocolate mixture decoratively over the loaf. Allow glaze to set before slicing for clean cuts.
# Additional Tips:
01 -
For even chocolate distribution, toss chocolate chips in flour before folding in. Avoid overmixing to maintain a tender crumb. The bread improves in flavor after resting one day, and it can be stored tightly wrapped at room temperature or refrigerated.