Chocolate Chip Pumpkin Bread

Moist pumpkin bread made with browned butter and aromatic fall spices, studded with chocolate chips, and baked to perfection.

Course Dessert

Cuisine American

Keyword bread, chocolate chip, pumpkin

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 365kcal

Author Stacey aka the Soccer Mom

Cost $10

To Prep: Preheat the oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper, so there is an overhang on each side, and set aside.
Melt butter in a small saucepan over medium heat until melted and starts to brown. It will have a warm, nutty smell and caramel color. Remove from heat.
In a large bowl, add the pumpkin puree and eggs. Whisk together until combined. Add both sugars, along with the browned butter.
Add the dry ingredients (flour, pumpkin pie spice, baking soda, cinnamon and salt) all at once to the bowl of wet ingredients. Slowly whisk together until a thick batter forms and all of the dry ingredients are incorporated.
Fold in 1 cup chocolate chips until evenly distributed.
Scoop the batter into your prepared pan and spread evenly with a spatula.
Sprinkle remaining 1/2 cup chocolate chips on top.
Bake for 45 minutes, or until a toothpick inserted in the middle of the bread comes out clean.

Nutrition information is provided as an estimate only.

Pumpkin - Be sure to use 100% real pumpkin and NOT pumpkin pie filling, which has added sweeteners and flavorings.

Storage - Wrap the loaf with plastic or foil, place in an airtight container, and keep at room temperature for 3-5 days.

Freezing - You can freeze the loaf whole, or you can cut into slices. Wrap each slice in plastic, then place in a freezer bag. This bread can be kept frozen for up to 2 months.