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The Best Chocolate Chip Pumpkin Bread with Brown Butter Glaze

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This incredibly moist and tender pumpkin bread is studded with semi-sweet chocolate chips and topped with a nutty, caramel-like brown butter glaze. It’s the perfect fall treat that will change your mind about pumpkin in baked goods.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil
  • 1 ½ cups (340g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • ¼ cup (57g) unsalted butter (for glaze)
  • 1 cup (120g) powdered sugar (for glaze)
  • ½ teaspoon vanilla extract (for glaze)
  • 2–3 tablespoons milk (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly spray with non-stick cooking spray.
  2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt for about 20 seconds. Set aside.
  3. In a separate large bowl, whisk together granulated sugar and brown sugar until no lumps remain. Add room temperature eggs and whisk until smooth and slightly lighter in color, about 1 minute. Add vegetable oil and vanilla extract, whisk until combined. Add pumpkin puree and whisk until completely smooth.
  4. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are okay). Do not overmix.
  5. Fold in chocolate chips until evenly distributed. Reserve 2 tablespoons to sprinkle on top if desired.
  6. Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips on top if using. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil at 40 minutes.
  7. Cool in pan on a wire rack for 15 minutes. Use parchment sling to lift bread out and transfer to rack. Cool completely before glazing (about 1-1.5 hours).
  8. While bread cools, make glaze: Place butter in a small saucepan over medium heat. Stir constantly until butter melts, foams, and turns golden with brown specks and a nutty aroma (5-7 minutes). Remove from heat immediately and pour into a heat-safe bowl. Let cool 5 minutes.
  9. Whisk in powdered sugar, vanilla extract, and 2 tablespoons milk until smooth. Add remaining milk if too thick. Glaze should be thick but pourable.
  10. Once bread is completely cool, drizzle glaze over top. Let set for 10 minutes before slicing.

Notes

For best results, use room temperature eggs. Do not overmix the batter. Let bread cool completely before glazing. Bread tastes even better the next day. Store glazed bread in an airtight container at room temperature for up to 3 days. Freeze unglazed bread for up to 3 months.

Nutrition

Keywords: pumpkin bread, chocolate chip, brown butter glaze, fall baking, quick bread, pumpkin recipe

Find it online: https://bakebeam.com/the-best-chocolate-chip-pumpkin-bread-with-brown-butter-glaze/