Description

A moist, dense pumpkin bread infused with warm spices and dark chocolate chips, topped with a rich, nutty brown butter glaze. This cozy recipe is perfect for weekend hosting, breakfast, or dessert.

Ingredients

Scale

1 cup (226g) unsalted butter, melted (for bread)
15 ounces (425g) pure pumpkin puree
1 ½ cups (300g) granulated sugar
3 large eggs + 1 egg yolk, room temperature
2 teaspoons vanilla extract
2 ½ cups (315g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice
1 ½ cups (255g) dark or semi-sweet chocolate chips
2 tablespoons (28g) unsalted butter (for glaze)
1 ½ cups (180g) powdered sugar, sifted
1–2 tablespoons milk or heavy cream
Flaky sea salt, optional for topping

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper, leaving an overhang on the sides.
Brown the 2 tablespoons of butter for the glaze in a small saucepan over medium heat, stirring constantly until nutty and brown specks appear. Pour into a heatproof bowl to cool.
In a large bowl, whisk together the pumpkin puree, melted butter, granulated sugar, eggs, and vanilla extract until smooth.
In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Fold in the chocolate chips.
Pour batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once cool, whisk the cooled brown butter with powdered sugar and milk/cream until drizzling consistency is reached. Drizzle over the loaf and sprinkle with flaky sea salt if desired.

Notes

Ensure pumpkin puree is pure, not pie filling. Use room temperature eggs for better emulsification. Do not glaze while the bread is warm, or the glaze will melt. The bread keeps well in the fridge for up to 5 days. For gluten-free, use a 1:1 gluten-free flour blend.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 32
Sodium: 350
Fat: 18
Saturated Fat: 10
Carbohydrates: 52
Fiber: 2
Protein: 5

Keywords: pumpkin bread, chocolate chip bread, brown butter glaze, fall baking, cozy recipes, weekend baking, pumpkin dessert