Rich Brown Butter Pumpkin Bread
A bakery-worthy pumpkin loaf featuring nutty brown butter, warm spices, and dark chocolate chips. This recipe uses malted milk solids for a deeper toasted flavor and a perfectly moist, tender crumb.
Equipment
- 9×5-inch Loaf Pan
- Parchment Paper
- Small saucepan
- Mixing Bowls
- Digital thermometer
Ingredients
Pumpkin batter:
- 6 tablespoon (84g) unsalted butter
- 1 1/4 cups (300ml) pure pumpkin puree
- 1/2 cup (110g) packed light or dark brown sugar
- 2 large eggs at room temperature
- 1/3 cup (80ml) full fat plain yogurt
- 1/3 cup (80ml) whole milk
- 1 teaspoon (5ml) pure vanilla extract
- 1 2/3 cups (235g) all-purpose flour
- 2/3 cup (135g) granulated sugar
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup (170g) dark chocolate chips plus extra for topping
Instructions
Prep the Pan and Brown the Butter
- Preheat your oven to 350°F. Line a 9x5-inch loaf pan with parchment paper, allowing enough overhang on the long sides to act as a sling for easy removal later.
- Melt the butter in a small saucepan over medium heat. Continue cooking until the milk solids turn deep golden and the butter smells nutty and toasty. Whisk in the malted milk powder immediately, then pour the mixture into a bowl and let it cool for 10 minutes until fluid but no longer hot.
Mix the Dry and Wet Components
- In a large bowl, sift the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt together to remove lumps. Whisk in the granulated sugar until evenly distributed.
- In a separate large bowl, whisk together the pumpkin puree, brown sugar, eggs, yogurt, milk, vanilla extract, and the cooled brown butter until the mixture is glossy and smooth.
Fold the Batter
- Create a well in the dry ingredients and pour in the wet pumpkin mixture. Use a spatula to fold gently, scraping the bottom and sides, until most of the flour is just incorporated.
- Add the dark chocolate chips and continue folding just until the batter is combined and looks thick and plush. Avoid overmixing to keep the bread tender.
Bake and Cool
- Transfer the batter to the prepared pan and smooth the top. Score a line down the center of the batter using an oiled spatula or knife to encourage a bakery-style crack.
- Bake for 50 to 60 minutes. The loaf is done when a skewer comes out clean or an internal thermometer registers between 200°F and 205°F.
- Let the bread rest in the pan on a wire rack for 20 minutes. Use the parchment sling to lift the loaf out and let it finish cooling completely on the rack.
Notes
Temperature Control: Ensure your eggs are at room temperature to prevent the browned butter from seizing during mixing, ensuring a silky batter.
Flavor Enhancement: For a more fragrant loaf, bloom your pumpkin pie spices by stirring them into the warm browned butter before mixing it with the other wet ingredients.
Bakery Technique: Scoring the center of the batter with an oiled knife before baking creates a professional, controlled crack along the top of the loaf.
Storage Tips: Store the cooled loaf in an airtight container at room temperature for up to 3 days. For long-term storage, freeze individual slices between pieces of parchment for up to 3 months.
High-Altitude Adjustments: If baking at high altitude, increase the oven temperature by 15-25°F, slightly reduce the leavening agents, and add 1-2 tablespoons of extra liquid to maintain structure.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 310kcalCarbohydrates: 42gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 50mgSodium: 260mgPotassium: 150mgFiber: 2gSugar: 26gVitamin A: 4200IUVitamin C: 1mgCalcium: 40mgIron: 2mg
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