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Best Easy Chocolate Chip Pumpkin Bread with Brown Butter Glaze

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This moist, spiced pumpkin bread is studded with melty chocolate chips and topped with a nutty brown butter glaze. It’s a one-bowl wonder that comes together in about an hour and fifteen minutes, perfect for fall gatherings or cozy weekend breakfasts.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • 1 cup (245g) pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet or dark chocolate chips
  • ¼ cup (57g) unsalted butter
  • 1 cup (120g) powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • 2–3 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving about 2 inches of overhang on the long sides. Lightly spray the exposed ends with non-stick spray.
  2. In a large bowl, whisk together 1 ¾ cups (210g) all-purpose flour, 1 teaspoon baking soda, 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ½ teaspoon salt. Whisk for about 20 seconds to aerate the flour and distribute the spices evenly. Set aside.
  3. In a separate medium bowl, whisk together ¾ cup (150g) granulated sugar and ½ cup (100g) packed brown sugar until no lumps remain. Add 2 large eggs and whisk vigorously for 1 minute until the mixture is pale and slightly thickened. Add ½ cup (120ml) vegetable oil, 1 cup (245g) pumpkin puree, and 1 teaspoon vanilla extract. Whisk until completely smooth.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold them together gently. Stop mixing as soon as you no longer see streaks of flour. A few small lumps are fine.
  5. Sprinkle 1 cup (175g) chocolate chips over the batter. Fold them in with just 3 or 4 strokes. Reserve about 2 tablespoons of chips to sprinkle on top of the batter before baking.
  6. Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the reserved chocolate chips on top. Bake at 350°F (175°C) for 55-65 minutes. At the 50-minute mark, start checking. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, loosely tent it with aluminum foil.
  7. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment paper handles to lift it out and transfer it directly to the rack. Cool completely before glazing.
  8. While the bread cools, make the glaze. In a small saucepan, melt ¼ cup (57g) unsalted butter over medium heat. Swirl the pan occasionally. The butter will foam, then the foam will subside, and you’ll see little brown specks forming at the bottom. As soon as it smells nutty and turns a golden-amber color (about 4-5 minutes total), remove it from the heat immediately. Pour it into a heatproof bowl to stop the cooking process. Let it cool for 5 minutes.
  9. Whisk 1 cup (120g) sifted powdered sugar into the brown butter. Add ½ teaspoon vanilla extract and 2 tablespoons milk. Whisk until smooth. The glaze should be thick but pourable. Add the remaining tablespoon of milk if needed to reach the right consistency. Drizzle the glaze over the completely cooled bread. Let it set for 15-20 minutes before slicing.

Notes

Don’t overmix the batter to avoid tough bread. Brown butter can burn quickly; use a light-colored pan and remove from heat as soon as it turns golden-amber. Cool bread completely before glazing to prevent the glaze from melting off. For best flavor, make the bread a day ahead.

Nutrition

Keywords: pumpkin bread, chocolate chip, brown butter glaze, fall recipe, easy pumpkin bread, one bowl

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