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Lighter Brown Butter Pumpkin Chocolate Chip Bread

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A moist, tender pumpkin bread made lighter with Greek yogurt and whole wheat flour, but still decadent thanks to nutty brown butter and dark chocolate chips. Perfect for fall mornings or a cozy midnight bake.

Ingredients

Scale
  • 4 tablespoons (57g) unsalted butter
  • 1 cup (245g) canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120g) plain Greek yogurt (full-fat or 2%)
  • 2 large eggs, at room temperature
  • 1/2 cup (100g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour
  • 3/4 cup (90g) whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 cup (90g) dark chocolate chips (60% cacao)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly spray the exposed ends with non-stick spray.
  2. Brown the butter: Place 4 tablespoons of butter in a small saucepan over medium heat. Swirl occasionally as it melts. It will foam, then the foam will subside, and brown specks will form at the bottom (about 4-5 minutes). When it smells nutty and turns golden-amber, remove from heat immediately. Pour into a small heatproof bowl to stop cooking. Let cool for 5 minutes.
  3. Mix the wet ingredients: In a large mixing bowl, whisk together pumpkin puree, Greek yogurt, eggs, both sugars, and vanilla extract until smooth. Pour in the slightly cooled brown butter and whisk until fully combined.
  4. Add the dry ingredients: In a separate small bowl, whisk together all-purpose flour, whole wheat flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Gradually add the dry mixture to the wet mixture, stirring with a rubber spatula until just combined. Do not overmix.
  5. Fold in the chocolate chips: Gently fold in the dark chocolate chips, reserving about a tablespoon to sprinkle on top.
  6. Pour and bake: Scrape the batter into the prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips on top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly at 40 minutes, tent loosely with aluminum foil.
  7. Cool completely: Let the bread cool in the pan for 15 minutes, then use the parchment overhang to lift it onto a cooling rack. Cool completely before slicing (at least 1 hour).

Notes

Don’t skip browning the butter—it adds a nutty richness that makes the bread taste decadent. Use room temperature eggs to prevent the brown butter from seizing. Measure flour correctly by fluffing, spooning, and leveling. Let the bread cool completely before slicing to avoid a gummy texture. Store at room temperature for up to 3 days or freeze individual slices for up to 3 months.

Nutrition

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

Find it online: https://sparklespoon.com/lighter-brown-butter-pumpkin-chocolate-chip-bread-easy-recipe/