Brown Butter Pumpkin Chocolate Chip Bread

 

The brown butter was used in another recipe from the Fall 2025 issue of the Magnolia Journal. The brown butter added a little caramel flavor to this pumpkin chocolate chip bread. The recipe makes two loaves. I gave one to Carolyn because I'm such a nice sister. She can share her thoughts in the comments.

Brown Butter Pumpkin Chocolate Chip Bread

Ingredients:

3 1/3 cups all-purpose flour

1 t. ground nutmeg

2 t. baking soda

1 1/2 t. kosher salt

1 t. ground cinnamon

3 cups sugar

1 cup liquid brown butter, at room temperature

4 eggs

1/2 cup water

1 15-oz. can pumpkin puree

1 cup miniature semisweet chocolate chips (I used regular-size but wouldn't recommend it because there are fewer chocolate chips to spread throughout the bread).

Directions:

Preheat oven to 350 degrees. Grease the bottoms and 1/2 inch up sides of two 9 x 5 loaf pans. Line the bottoms of pans with parchment paper. 

In a large bowl, stir together flour, nutmeg, baking soda, salt, and cinnamon.

Place sugar and brown butter in the bowl of a stand mixer and beat on medium speed until combined. Beat in eggs. Alternately add flour mixture and water to egg mixture, beating on low after each addition just until combined.

Beat in pumpkin. Stir in chocolate chips. Spoon batter evenly into prepared loaf pans.

Bake 60-65 minutes or until a toothpick inserted in the center comes out clean.

Cool in pans on a wire rack for 10 minutes. Remove bread from pans. Remove parchment paper. Cool loaves completely on a wire rack. Wrap loaves in plastic wrap and store overnight before slicing.