Chocolate Chip Pumpkin Bread

This chocolate chip pumpkin bread with brown butter is a cozy, slightly indulgent treat perfect for fall occasions or weekend breakfasts. The nutty brown butter adds a rich depth that complements the warm spices and the bright twist of orange zest. And the melty chocolate chips make every bite extra special.

I love how this recipe balances comforting spice with a hint of citrus, and it quickly became a favorite at holiday breakfasts in my home.

Ingredients

• Allpurpose flour: 1 and threequarter cups provides the structure choose fresh flour for best rise
• Baking soda: 1 teaspoon acts as a leavening agent to keep the bread light
• Salt: half a teaspoon enhances the flavors and balances the sweetness
• Ground cinnamon: 1 teaspoon brings warm spice best if freshground or high quality
• Ground nutmeg: half a teaspoon adds complexity and depth to the spice profile
• Unsalted butter: 1 stick browns beautifully for a nutty richness use real butter not margarine
• Light brown sugar: threequarters cup packed for sweetness and moisture look for soft fresh sugar
• Granulated sugar: quarter cup to balance the sweetness with some crispness
• Large eggs: 2 for richness and binding of ingredients
• Pure pumpkin puree: 1 cup ideally smooth and not watery for best texture
• Pure vanilla extract: 1 teaspoon for fragrant sweetness
• Plain wholemilk Greek yogurt: quarter cup adds moisture and tender crumb
• Freshly grated orange zest: 1 teaspoon gives a vibrant citrus note that lifts the bread
• Semisweet chocolate chips: threequarters cup provide melty pockets of chocolate
• Ingredients for Chocolate Drizzle: semisweet chocolate chips half a cup unsalted butter 1 tablespoon heavy cream 1 tablespoon pinch of salt

Instructions

Brown the Butter:

Melt one stick of unsalted butter in a small saucepan over medium heat. Swirl the pan gently and watch carefully as it foams then begins turning a golden brown with a nutty aroma usually around 4 to 6 minutes. Avoid burning by removing from heat as soon as it's fragrant. Immediately transfer the brown butter to a large bowl so it doesnt keep cooking. Let it cool for 5 to 10 minutes to prevent scrambling the eggs later.

Prepare Dry Ingredients:

In a medium bowl whisk together the allpurpose flour baking soda salt ground cinnamon and ground nutmeg until evenly blended. Set aside for now.

Mix Wet Ingredients:

Add the light brown sugar and granulated sugar to the cooled brown butter. Whisk until smooth and combined. Beat in the eggs one at a time making sure each is fully incorporated before adding the next. Stir in the pumpkin puree Greek yogurt vanilla extract and freshly grated orange zest until the mixture is smooth and cohesive.

Combine Wet and Dry Mixtures:

Gently fold the dry ingredients into the wet mixture using a spatula. Mix just enough to combine the flour taking care not to overmix as that can toughen the bread. Fold in threequarters cup of semisweet chocolate chips evenly throughout the batter.

Bake the Bread:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Grease a 9 by 5inch loaf pan well then line the bottom with parchment paper for easy removal. Pour the batter into the pan and smooth the surface with a spatula. Bake for 55 to 65 minutes testing doneness by inserting a toothpick into several spots near the center. It should come out with a few moist crumbs not wet batter. If the top browns too quickly tent loosely with foil for the last 15 minutes.

Make the Chocolate Drizzle:

While the bread cools completely melt half a cup of semisweet chocolate chips 1 tablespoon butter and 1 tablespoon heavy cream with a pinch of salt. Use a microwave safe bowl and microwave in 20second bursts stirring in between or melt gently over a double boiler until smooth and glossy.

Finish and Serve:

Once cool remove the loaf from the pan. Drizzle the melted chocolate mixture decoratively over the top. Allow the glaze to set before slicing to keep the edges neat and clean.

The brown butter is my absolute favorite part—it transforms this bread from everyday to special. One autumn morning after a family apple picking trip we baked this bread together and the warm spiced chocolate aroma became the perfect end to our day outdoors. It’s a memory and a flavor I’ll always cherish.

Storage Tips

Store the bread tightly wrapped in plastic wrap or an airtight container at room temperature for up to three days. It keeps even longer in the refrigerator for about a week if you want to extend freshness though it might dry out slightly. For longer storage wrap the cooled loaf tightly in plastic wrap then foil and freeze for up to two months without the chocolate drizzle. Add the drizzle after thawing for the best texture.

Ingredient Substitutions

Greek yogurt can be swapped for sour cream with only a subtle change in tang and moisture. Dark chocolate chips instead of semisweet make for a richer and less sweet chocolate experience. Lemon zest can replace orange zest if you prefer a zippier more tart citrus note with the warm spices.

Serving Suggestions

Add toasted pecans or walnuts into the batter or sprinkle on top for crunch and nutty flavor. Pair slices with warm spiced chai black coffee or even cinnamon whipped cream for a decadent finish. Try it alongside breakfast casseroles or fresh apple salads for a complete fall brunch spread.

This chocolate chip pumpkin bread is a comforting fall classic that also works for special breakfasts. The brown butter and orange zest lift it beyond ordinary quick bread.

Your Recipe Questions Answered

→ Why is my bread dense?

Overmixing the batter or using too much flour can cause density. Gently fold wet and dry ingredients and measure flour accurately, preferably by weight.

→ Why do chocolate chips sink to the bottom?

Chocolate chips may sink if the batter is too loose or chips aren’t coated in flour. Toss chips lightly in flour before folding to prevent sinking.

→ Can I freeze this pumpkin bread?

Yes. Wrap the fully cooled loaf tightly in plastic wrap and foil. Freeze up to 2 months. For best results, add chocolate drizzle after thawing.

→ How do I achieve a moist crumb?

Use accurate ingredient measurements and avoid overbaking. The combination of Greek yogurt and pumpkin puree naturally keeps the crumb soft and moist.

→ Is fresh pumpkin purée suitable?

Fresh purée can be used but should be blotted of excess moisture to match canned texture, ensuring consistent loaf structure.