Pumpkin and Chocolate Chip Bread
Pumpkin and chocolate chip bread with brown butter, cinnamon, ginger, nutmeg, cloves, allspice, and semisweet chocolate chips throughout and on top.
Servings: 10 slices
Equipment
Ingredients
- 15 ounce can pumpkin puree
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar packed
- ½ cup unsalted butter melted and browned
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon allspice
- 1 ½ cups semi-sweet chocolate chips divided
Instructions
- Brown the butter. Melt the unsalted butter in a small skillet over medium heat. Once melted, stir constantly. It will foam, then brown bits will form on the bottom. When it smells nutty and turns caramel-colored, pour it straight into a heat-safe bowl. Set aside to cool.
- Preheat the oven to 350°F. Line a 9x5 loaf pan with parchment paper, leaving overhang on the sides for easy lifting.
- In a large bowl, whisk together the pumpkin puree and eggs until smooth.
- Add the granulated sugar, brown sugar, and cooled browned butter. Whisk until combined and no streaks remain.
- In a separate bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, allspice, baking soda, and salt.
- Add the dry ingredients to the wet ingredients. Stir until a thick batter forms and the flour just disappears. Do not overmix.
- Fold in 1 ¼ cups of the chocolate chips. Reserve the remaining ¼ cup.
- Scrape the batter into the prepared loaf pan and spread it even. Scatter the reserved chocolate chips across the top.
- Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Check at 45 minutes. If the top is browning too quickly, loosely tent the loaf with foil and continue baking.
- Let the loaf cool in the pan for 10 minutes. Use the parchment overhang to lift it out and transfer to a wire rack.
- Cool completely before slicing.
Video
Notes
- Brown the butter first so it has time to cool. Pour it out as soon as it turns caramel-colored.
- Use individual spices, not pumpkin pie spice. The balance is better.
- Do not overmix. Stir until just combined. A few flour streaks are fine.
- Check at 45 minutes. Ovens vary. The toothpick test tells the truth.
- Cool completely before slicing or the loaf will crumble.
- Store sliced and individually wrapped in plastic wrap at room temperature. Freezes for up to 2 months.
