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Brown Butter Pumpkin Bread
Bakeanna

Brown Butter Pumpkin Bread

This Brown Butter Pumpkin Bread features nutty butter, warm spices, and chocolate chips. Moist, tender, and perfect for fall baking. Easy recipe included.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 Slices
Course: Breads
Calories: 285
Ingredients Method Video

Ingredients
  

Brown Butter Base
  • ½ cup 113 g salted butter
Wet Ingredients
  • 1 cup 230 g pumpkin purée
  • ¾ cup 150 g brown sugar
  • ¾ cup 180 g Greek yogurt or sour cream, room temperature
  • 2 tbsp vegetable oil
  • 2 large eggs room temperature
  • 1 tsp 4 g vanilla extract
Dry Ingredients
  • 2½ cups 335 g all-purpose flour
  • 1 tsp 6 g baking soda
  • ½ tsp 2 g baking powder
  • ½ tsp 4 g salt
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger
  • Pinch of cloves optional
Add-ins
  • 1 cup 200 g chocolate chips or chunks

Method
 

  1. Brown the Butter
Melt butter over medium heat, stirring constantly, until golden and nutty (5–7 minutes). Remove from heat and let cool slightly.
  2. Mix Wet Ingredients
In a large bowl, whisk pumpkin purée, brown sugar, Greek yogurt, oil, eggs, vanilla, and cooled brown butter until smooth.
  3. Combine Dry Ingredients
In another bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  4. Mix Batter
Add dry ingredients to wet ingredients and gently mix until just combined. Fold in chocolate chips.
  5. Bake
Pour batter into a greased 9×5-inch loaf pan. Bake at 350°F (175°C) for 55–65 minutes, until a toothpick comes out with moist crumbs.
  6. Cool & Serve
Let cool before slicing. Serve warm or at room temperature.

Video