Pumpkin Chocolate Chip Bread
Moist & Flavorful Pumpkin Chocolate Chip Bread
Ingredients
- 2 cups all purpose flour
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup light brown sugar
- 1 cup pumpkin puree
- 1/2 cup salted butter browned
- 2 large eggs
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 tsp baking soda
Equipment
- 9x5 Loaf Pan
Instructions
- Preheat your oven to 350°F
- Melt your butter in a small saucepan over medium-high heat. Once the butter is completely melted, continue to stir it constantly for 3-4 minutes, or until it develops a deep amber color. Immediately remove the saucepan from the burner and let the browned butter cool for 20 minutes on the counter.
- Once the butter has cooled down, add it to a large mixing bowl along with the brown sugar. Use an electric hand mixer to whisk the ingredients together for 2 minutes on medium speed.
- Add the eggs and continue whisking the mixture for an additional 2 minutes. Once the eggs are incorporated, whisk in the pumpkin puree and vanilla extract.
- Reduce the speed of your hand mixer and gently whisk in the baking soda, flour, and pumpkin pie spice. Ensure no pockets of dry ingredients remain in the batter and then gently fold in the chocolate chips.
- Pour the batter into a 9x5 inch loaf pan coated with butter or nonstick cooking spray. Bake your pumpkin bread for 40-45 minutes, or until you can cleanly remove a toothpick from the center of the loaf.
- Slice, serve, and enjoy!
Notes
- If you let your bread cool down, it will be easier to remove from the pan and slice. Let your bread cool for about half an hour in the pan and then transfer it to a wire cooling rack.
- You can store your pumpkin bread on the counter in an airtight container or tightly wrapped in plastic wrap. As long as you keep the bread tightly covered, it will be good for up to 5 days.
- Enjoy your pumpkin bread at room temperature or reheat a slice or two in the microwave for about 20 seconds.
- The chocolate chips are optional according to your taste. We love the rich, gooey sweetness they bring to the bread but you are welcome to omit them if you want to focus solely on the flavor of the pumpkin.
- Make sure you constantly stir the butter after it has melted. If you don't stir the butter then it can easily burn, ruining its flavor.
- Don't forget to scrape the saucepan out completely after browning the butter. You don't want to leave out any of the little browned bits of butter that sink to the bottom of the pan as the butter cools.
Nutrition
Serving: 8g, Calories: 548kcal, Carbohydrates: 72g, Protein: 7g, Fat: 26g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.5g, Cholesterol: 79mg, Sodium: 259mg, Potassium: 351mg, Fiber: 5g, Sugar: 40g, Vitamin A: 5207IU, Vitamin C: 1mg, Calcium: 72mg, Iron: 5mg