Chocolate Chip Pumpkin Bread (Ready-to-Print Version)

A moist pumpkin loaf with chocolate chips and brown butter aroma, perfect for autumn gatherings and cozy mornings.

# What You’ll Need:

→ Dry Ingredients

01 - 1¾ cups all-purpose flour
02 - 1 teaspoon baking soda
03 - ½ teaspoon salt
04 - 1 teaspoon ground cinnamon
05 - ½ teaspoon ground nutmeg

→ Wet Ingredients

06 - 1 stick (113 grams) unsalted butter
07 - ¾ cup light brown sugar, packed
08 - ¼ cup granulated sugar
09 - 2 large eggs
10 - 1 cup pure pumpkin purée
11 - 1 teaspoon pure vanilla extract
12 - ¼ cup plain whole-milk Greek yogurt
13 - 1 teaspoon freshly grated orange zest

→ Add-ins

14 - ¾ cup semi-sweet chocolate chips

→ Chocolate Drizzle

15 - ½ cup semi-sweet chocolate chips
16 - 1 tablespoon unsalted butter
17 - 1 tablespoon heavy cream
18 - Pinch of salt

# Step-by-Step Guide:

01 - Melt 1 stick of unsalted butter in a small saucepan over medium heat, swirling occasionally until foaming, golden brown, and fragrant, about 4 to 6 minutes. Immediately transfer to a large bowl and allow to cool 5 to 10 minutes.
02 - In a separate medium bowl, whisk together all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.
03 - Add light brown sugar and granulated sugar to the cooled browned butter and whisk until incorporated. Beat in eggs one at a time, then mix in pumpkin purée, Greek yogurt, vanilla extract, and orange zest until smooth.
04 - Gently fold the dry mixture into the wet ingredients with a spatula until just combined to avoid toughening the loaf. Fold in ¾ cup semi-sweet chocolate chips evenly.
05 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper. Pour batter evenly and smooth the surface. Bake for 55 to 65 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Tent with foil if browning too quickly in the final 15 minutes.
06 - While the loaf cools, melt ½ cup semi-sweet chocolate chips with 1 tablespoon butter and 1 tablespoon heavy cream plus a pinch of salt in 20-second microwave intervals, stirring until smooth. Alternatively, melt gently over a double boiler.
07 - Remove the cooled bread from the pan. Drizzle melted chocolate evenly over the loaf for an elegant finish. Allow the glaze to set before slicing to ensure clean cuts.

# Handy Tips:

01 - Coating chocolate chips lightly with flour before folding prevents sinking to the bottom during baking.
02 - Store tightly wrapped at room temperature or refrigerated to maintain freshness; flavor improves after resting overnight.
03 - Ensure gentle folding of dry and wet ingredients to avoid dense texture.
04 - Remove browned butter from heat promptly once nutty aroma develops to prevent burning.

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