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Cozy Brown Butter Pumpkin Chocolate Chip Bread Recipe with Sea Salt

brown butter pumpkin chocolate chip bread - featured image
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A warm, indulgent pumpkin bread featuring nutty brown butter, sweet chocolate chips, and a sprinkle of flaky sea salt, perfect for fall gatherings and cozy moments.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter (for browning)
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240g) pumpkin puree (canned or homemade, unsweetened)
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup (180g) semisweet or bittersweet chocolate chips
  • Flaky sea salt (for sprinkling on top)

Instructions

  1. Brown the butter: Place 1/2 cup unsalted butter in a medium saucepan over medium heat. Swirl occasionally until butter foams and turns golden brown with nutty aroma (5-7 minutes). Remove from heat and cool slightly.
  2. Mix wet ingredients: In a medium bowl, whisk together cooled brown butter, granulated sugar, and light brown sugar. Add eggs one at a time, beating gently after each. Stir in pumpkin puree and vanilla extract.
  3. Combine dry ingredients: In a large bowl, sift or whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Fold dry ingredients into wet mixture gently until just combined. Avoid overmixing. Fold in chocolate chips, reserving a few for topping.
  5. Prepare to bake: Pour batter into a greased 9×5-inch loaf pan. Smooth the top and sprinkle reserved chocolate chips and flaky sea salt on top.
  6. Bake: Preheat oven to 350°F (175°C). Bake on center rack for 50-60 minutes until a toothpick inserted comes out clean or with a few moist crumbs. Tent with foil if top browns too fast.
  7. Cool and serve: Let bread cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use a light-colored pan for browning butter to better monitor color. Do not overmix batter to keep bread tender. Start checking doneness at 50 minutes and tent with foil if browning too fast. Let bread cool completely before slicing to avoid crumbling. For gluten-free, substitute flour with 1:1 gluten-free blend and add extra baking powder. For dairy-free, use browned coconut oil and dairy-free chocolate chips.

Nutrition

Keywords: pumpkin bread, brown butter, chocolate chip bread, fall recipe, sea salt, cozy dessert, pumpkin chocolate chip bread

Find it online: https://eliplate.com/cozy-brown-butter-pumpkin-chocolate-chip-bread-recipe-with-sea-salt-perfect-for-fall/