{"id":1398,"date":"2026-10-01T19:04:44","date_gmt":"2026-10-01T19:04:44","guid":{"rendered":"https:\/\/fofig.com\/?p=1398"},"modified":"2026-10-01T19:04:44","modified_gmt":"2026-10-01T19:04:44","slug":"brown-butter-pumpkin-chocolate-chip-loaf","status":"publish","type":"post","link":"https:\/\/fofig.com\/index.php\/2026\/10\/01\/brown-butter-pumpkin-chocolate-chip-loaf\/","title":{"rendered":"Brown Butter Pumpkin Chocolate Chip Loaf"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p>A rich, moist pumpkin loaf made with nutty brown butter, warm fall spices, and plenty of chocolate chips. The brown butter adds a deep caramel-like flavor that makes this pumpkin bread extra special.<\/p>\n<p>\u23f1\ufe0f Preparation &amp; Cooking<\/p>\n<ul>\n<li>Prep time: 20 minutes<\/li>\n<li>Brown butter: 8\u201310 minutes<\/li>\n<li>Bake time: 50\u201365 minutes<\/li>\n<li>Cooling time: 1 hour<\/li>\n<li>Total time: Approximately 2 hours<\/li>\n<li>Servings: 10\u201312 slices<\/li>\n<li>Difficulty: Easy<\/li>\n<\/ul>\n<p>\ud83d\uded2 Ingredients<\/p>\n<p>For the Brown Butter<\/p>\n<ul>\n<li>\u00bd cup (113 g) unsalted butter<\/li>\n<\/ul>\n<p>For the Pumpkin Loaf<\/p>\n<ul>\n<li>1\u00bd cups (190 g) all-purpose flour<\/li>\n<li>1 teaspoon baking soda<\/li>\n<li>\u00bd teaspoon baking powder<\/li>\n<li>\u00bd teaspoon salt<\/li>\n<li>1\u00bd teaspoons ground cinnamon<\/li>\n<li>1 teaspoon ground ginger<\/li>\n<li>\u00bc teaspoon ground nutmeg<\/li>\n<li>\u215b teaspoon ground cloves<\/li>\n<li>\u00bd cup (100 g) granulated sugar<\/li>\n<li>\u00bd cup (100 g) light brown sugar, packed<\/li>\n<li>2 large eggs, room temperature<\/li>\n<li>1 cup (225 g) pure pumpkin pur\u00e9e<\/li>\n<li>1 teaspoon vanilla extract<\/li>\n<li>\u00be cup (130 g) semi-sweet chocolate chips<\/li>\n<li>2 tablespoons milk, if needed<\/li>\n<\/ul>\n<p>Optional Topping<\/p>\n<ul>\n<li>2\u20133 tablespoons chocolate chips<\/li>\n<li>1 tablespoon pumpkin seeds<\/li>\n<li>A light sprinkle of flaky sea salt<\/li>\n<\/ul>\n<p>\ud83d\udc69\u200d\ud83c\udf73 Instructions<\/p>\n<p>1. Brown the butter<\/p>\n<p>Place the butter in a small saucepan over medium heat.<\/p>\n<p>Allow it to melt completely. Continue cooking, stirring or swirling the pan frequently.<\/p>\n<p>The butter will begin to foam. After a few minutes, you will see golden-brown milk solids forming at the bottom of the pan and the butter will smell nutty and caramel-like.<\/p>\n<p>Once the butter is amber-brown, immediately remove it from the heat.<\/p>\n<p>Pour it into a heatproof bowl, including the browned bits from the bottom of the pan.<\/p>\n<p>Let it cool for approximately 10\u201315 minutes.<\/p>\n<p>Important: Brown butter can go from perfectly browned to burnt very quickly. Remove it from the heat as soon as it reaches a deep golden\/amber color.<\/p>\n<p>2. Prepare the oven and pan<\/p>\n<p>Preheat your oven to 175\u00b0C \/ 350\u00b0F.<\/p>\n<p>Grease a 9 \u00d7 5-inch (23 \u00d7 13 cm) loaf pan and line it with parchment paper, leaving some overhang on the sides to make the loaf easier to remove.<\/p>\n<p>3. Mix the dry ingredients<\/p>\n<p>In a medium bowl, whisk together:<\/p>\n<ul>\n<li>Flour<\/li>\n<li>Baking soda<\/li>\n<li>Baking powder<\/li>\n<li>Salt<\/li>\n<li>Cinnamon<\/li>\n<li>Ginger<\/li>\n<li>Nutmeg<\/li>\n<li>Cloves<\/li>\n<\/ul>\n<p>Set aside.<\/p>\n<p>4. Mix the wet ingredients<\/p>\n<p>In a large bowl, whisk together the cooled brown butter, granulated sugar, and brown sugar.<\/p>\n<p>Add the eggs one at a time, whisking after each addition.<\/p>\n<p>Add the pumpkin pur\u00e9e and vanilla extract.<\/p>\n<p>Whisk until smooth and completely combined.<\/p>\n<p>5. Combine the batter<\/p>\n<p>Gradually add the dry ingredients to the pumpkin mixture.<\/p>\n<p>Use a spatula or wooden spoon to gently mix until just combined.<\/p>\n<p>Do not overmix.<\/p>\n<p>A few small streaks of flour are fine.<\/p>\n<p>If the batter seems unusually thick, add 1\u20132 tablespoons of milk.<\/p>\n<p>6. Add the chocolate chips<\/p>\n<p>Fold approximately \u00bd cup of the chocolate chips into the batter.<\/p>\n<p>Reserve the remaining chocolate chips for the top.<\/p>\n<p>For an especially chocolatey loaf, you can use up to 1 cup (175 g) of chocolate chips total.<\/p>\n<p>7. Fill the loaf pan<\/p>\n<p>Pour the batter into the prepared loaf pan.<\/p>\n<p>Smooth the surface with a spatula.<\/p>\n<p>Sprinkle the remaining chocolate chips over the top.<\/p>\n<p>For extra texture, add pumpkin seeds and a very small pinch of flaky sea salt.<\/p>\n<p>\ud83d\udd25 8. Bake<\/p>\n<p>Place the loaf in the center of the preheated oven.<\/p>\n<p>Bake at 175\u00b0C \/ 350\u00b0F for approximately 50\u201365 minutes.<\/p>\n<p>Start checking around the 50-minute mark.<\/p>\n<p>The loaf is ready when:<\/p>\n<ul>\n<li>The top is golden brown.<\/li>\n<li>The center is set.<\/li>\n<li>A toothpick inserted into the center comes out with a few moist crumbs.<\/li>\n<li>The toothpick should not have wet batter on it.<\/li>\n<\/ul>\n<p>If the top becomes dark before the center is cooked, loosely cover the loaf with aluminum foil for the final 15\u201320 minutes.<\/p>\n<p>\u2744\ufe0f 9. Cool<\/p>\n<p>Allow the loaf to cool in the pan for approximately 15\u201320 minutes.<\/p>\n<p>Carefully lift it out using the parchment paper.<\/p>\n<p>Transfer it to a wire rack and allow it to cool for at least 40 minutes before slicing.<\/p>\n<p>For the cleanest slices, let it cool completely.<\/p>\n<p>\ud83c\udf6b Serving<\/p>\n<p>Slice the loaf and serve at room temperature.<\/p>\n<p>For an indulgent serving, warm a slice for 10\u201315 seconds in the microwave and serve with:<\/p>\n<ul>\n<li>Butter<\/li>\n<li>Whipped cream<\/li>\n<li>Vanilla ice cream<\/li>\n<li>A drizzle of maple syrup<\/li>\n<li>Extra chocolate chips<\/li>\n<li>A sprinkle of flaky sea salt<\/li>\n<\/ul>\n<p>\u2b50 Tips for the Perfect Pumpkin Loaf<\/p>\n<p>Use pure pumpkin pur\u00e9e<\/p>\n<p>Use 100% pumpkin pur\u00e9e, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices.<\/p>\n<p>Don\u2019t skip the brown butter<\/p>\n<p>Brown butter is what gives this loaf its distinctive nutty, toasted flavor.<\/p>\n<p>Make sure to scrape the browned milk solids into the batter \u2014 that\u2019s where much of the flavor is.<\/p>\n<p>Don\u2019t overmix<\/p>\n<p>Overmixing develops gluten and can make the loaf dense or chewy.<\/p>\n<p>Mix only until the flour disappears.<\/p>\n<p>Don\u2019t overbake<\/p>\n<p>Pumpkin bread should be moist and tender.<\/p>\n<p>A toothpick should come out with a few moist crumbs rather than completely dry.<\/p>\n<p>Let it cool<\/p>\n<p>The loaf continues to set as it cools. Cutting it while it\u2019s extremely hot can make the center appear undercooked even when it is properly baked.<\/p>\n<p>\ud83d\udd04 Ingredient Substitutions<\/p>\n<p>Butter<\/p>\n<p>Unsalted butter is recommended because it gives you better control over the salt.<\/p>\n<p>Salted butter can be used; reduce the added salt slightly.<\/p>\n<p>Chocolate chips<\/p>\n<p>You can substitute:<\/p>\n<ul>\n<li>Dark chocolate chips<\/li>\n<li>Milk chocolate chips<\/li>\n<li>White chocolate chips<\/li>\n<li>Chocolate chunks<\/li>\n<li>Chopped chocolate<\/li>\n<\/ul>\n<p>Pumpkin pur\u00e9e<\/p>\n<p>Homemade pumpkin pur\u00e9e can be used as long as it isn\u2019t excessively watery.<\/p>\n<p>Brown sugar<\/p>\n<p>If you don\u2019t have brown sugar, use additional granulated sugar, although the loaf will have slightly less caramel flavor.<\/p>\n<p>Spices<\/p>\n<p>You can adjust the spice mixture to taste.<\/p>\n<p>For a stronger pumpkin-spice flavor, increase the cinnamon and ginger slightly.<\/p>\n<p>\ud83e\udd5c Optional Additions<\/p>\n<p>Make the loaf your own by adding:<\/p>\n<ul>\n<li>\u00bd cup chopped pecans<\/li>\n<li>\u00bd cup chopped walnuts<\/li>\n<li>Pumpkin seeds<\/li>\n<li>Dried cranberries<\/li>\n<li>Toasted hazelnuts<\/li>\n<li>White chocolate chips<\/li>\n<li>A little orange zest<\/li>\n<\/ul>\n<p>Chocolate + toasted pecans is an especially good combination.<\/p>\n<p>\ud83c\udf41 Optional Maple Glaze<\/p>\n<p>For an even more indulgent loaf, make a simple maple glaze.<\/p>\n<p>Ingredients<\/p>\n<ul>\n<li>\u00bd cup (60 g) powdered sugar<\/li>\n<li>1\u20132 tablespoons maple syrup<\/li>\n<li>1 teaspoon milk<\/li>\n<li>Pinch of salt<\/li>\n<\/ul>\n<p>Method<\/p>\n<p>Whisk everything together until smooth.<\/p>\n<p>Drizzle over the completely cooled loaf.<\/p>\n<p>Allow the glaze to set for approximately 15\u201320 minutes before slicing.<\/p>\n<p>\ud83e\uddca Storage<\/p>\n<p>Room temperature<\/p>\n<p>Store the cooled loaf in an airtight container for up to 3 days.<\/p>\n<p>Refrigerator<\/p>\n<p>Keep refrigerated in an airtight container for up to 5\u20136 days.<\/p>\n<p>Bring slices to room temperature or warm them slightly before serving.<\/p>\n<p>Freezer<\/p>\n<p>The loaf freezes very well.<\/p>\n<p>Wrap the whole loaf or individual slices tightly in plastic wrap, followed by aluminum foil or a freezer-safe bag.<\/p>\n<p>Freeze for up to 3 months.<\/p>\n<p>To serve, thaw overnight in the refrigerator or for several hours at room temperature.<\/p>\n<p>\ud83d\udcca Approximate Nutrition<\/p>\n<p>Nutrition will vary depending on the exact brands and quantities used.<\/p>\n<p>Per slice, assuming 12 slices:<\/p>\n<ul>\n<li>Calories: ~300 kcal<\/li>\n<li>Protein: ~4 g<\/li>\n<li>Carbohydrates: ~42 g<\/li>\n<li>Fat: ~14 g<\/li>\n<li>Saturated fat: ~8 g<\/li>\n<li>Fiber: ~2 g<\/li>\n<li>Sugar: ~25 g<\/li>\n<\/ul>\n<p>Adding nuts, extra chocolate, or glaze will increase the calories.<\/p>\n<p>\ud83d\udcdd Recipe at a Glance<\/p>\n<p>Brown Butter Pumpkin Chocolate Chip Loaf<\/p>\n<p>Yield: 1 loaf \/ 10\u201312 slices<\/p>\n<p>Oven: 175\u00b0C \/ 350\u00b0F<\/p>\n<p>Bake: 50\u201365 minutes<\/p>\n<p>Main ingredients: Pumpkin pur\u00e9e, brown butter, flour, eggs, brown sugar, warm spices and chocolate chips.<\/p>\n<p>Texture: Moist, soft and tender with slightly crisp edges.<\/p>\n<p>Flavor: Buttery, nutty, warmly spiced, pumpkin-rich and chocolatey.<\/p>\n<p>\ud83d\udca1 Chef\u2019s Note<\/p>\n<p>For the best flavor, make the brown butter slightly darker than you might normally brown it, but stop before the milk solids become dark brown or black.<\/p>\n<p>The combination of deeply browned butter + pumpkin + brown sugar + cinnamon + chocolate gives this loaf its signature caramelized, autumn-inspired flavor.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; A rich, moist pumpkin loaf made with nutty brown butter, warm fall spices, and plenty of chocolate chips. The&hellip;<\/p>\n","protected":false},"author":1,"featured_media":1399,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1398","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all-recipes"],"_links":{"self":[{"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/posts\/1398","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/comments?post=1398"}],"version-history":[{"count":1,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/posts\/1398\/revisions"}],"predecessor-version":[{"id":1400,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/posts\/1398\/revisions\/1400"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/media\/1399"}],"wp:attachment":[{"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/media?parent=1398"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/categories?post=1398"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/tags?post=1398"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}