Chocolate Chip Pumpkin Bread With Brown Butter

1 h 20 min | intermediate | vegetarian

Chocolate chip pumpkin bread loaf on a light wood surface, topped with a thick chocolate drizzle; two slices are cut and stacked in front, showing orange crumb with chocolate swirls and melted chips. Fall props—small pumpkins, pinecones, and yellow leaves—surround the loaf with scattered chocolate chips.

Published Jul 27, 2025

Prep Time	Cook Time	Total Time
25 min	55 min	1 h 20 min

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Introduction

This chocolate chip pumpkin bread with brown butter is rich, moist, and loaded with cozy fall flavor in every slice.

The nutty brown butter, warm spices, and hint of orange zest make it taste like an upgraded bakery loaf.

Studded with melty chocolate chips and topped with a silky chocolate drizzle, it’s perfect for brunch, gifting, or afternoon coffee.

Whole loaf of chocolate chip pumpkin bread with a domed, crackled top, studded with glossy semi-sweet chocolate chips, resting on a whitewashed wooden board with a few loose chips scattered around; a striped kitchen towel and a small pumpkin are blurred in the background.

How to Make Chocolate Chip Pumpkin Bread With Brown Butter

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Prep the oven and loaf pan

Preheat your oven to 350°F and place a rack in the center.
Grease a 9x5 inch loaf pan and line it with a parchment sling.
Lightly spray the parchment as well, so the bread releases very easily.
Mix the dry ingredients

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
Break up any little clumps of spice with your whisk as you go.
Set the bowl aside near your mixing area so it is ready to use.

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Brown the butter

Add the stick of butter to a light-colored saucepan set over medium heat.
Let it melt, then cook, stirring often, until the milk solids turn deep golden.
Watch closely and pull it from the heat as soon as it smells nutty, not burnt.
Pour the brown butter into a large mixing bowl and let it cool for about 5 minutes.
Whisk together the wet ingredients

Add the brown sugar and granulated sugar to the bowl with the cooled brown butter.
Whisk until the mixture looks thick and slightly glossy, with no big sugar lumps.
Whisk in the eggs one at a time, mixing until smooth after each addition.
Whisk in the pumpkin puree, Greek yogurt, vanilla, and orange zest until well combined.
Combine the batter and add chocolate chips

Sprinkle the dry ingredients over the wet ingredients and gently fold with a spatula.
Stop folding as soon as you no longer see dry streaks of flour in the bowl.
Fold in the chocolate chips, keeping a few tablespoons aside if you like some on top.

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Bake the pumpkin bread

Scrape the batter into the prepared loaf pan and smooth the top with your spatula.
Sprinkle any reserved chocolate chips evenly over the surface of the batter.
Bake for 50 to 60 minutes, until a toothpick comes out with just a few moist crumbs.
If the top browns too fast, tent the loaf loosely with foil for the last minutes.
Let the bread cool in the pan for 15 minutes, then transfer to a wire rack.
Make the chocolate drizzle

Place the chocolate chips, butter, cream, and a pinch of salt in a heatproof bowl.
Microwave in 20 second bursts, stirring well after each, until the chocolate is fully melted.
You can also melt everything in a small saucepan over very low heat if you prefer.
Let the drizzle cool a few minutes, until it thickens slightly but still flows off a spoon.
Drizzle, set, and serve

Once the pumpkin bread is just barely warm, place the rack over a sheet of parchment.
Use a spoon or small piping bag to drizzle the chocolate decoratively over the loaf.
Let the chocolate set, slice the bread, and serve slightly warm or at room temperature.

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Chocolate chip pumpkin bread loaf on a light wood surface, topped with a thick chocolate drizzle and scattered chocolate chips; two slices are cut and stacked in front, showing orange pumpkin crumb with dark chocolate swirls, with small pumpkins and a white pitcher blurred in the background.

Substitutions

Plain Greek yogurt -> sour cream: Use the same amount of full-fat sour cream if you prefer a slightly richer, very tender crumb with gentle tang.
Semi-sweet chocolate chips -> dark chocolate chunks: Swap in chopped dark chocolate for a deeper, less sweet flavor and lovely pockets of melty, uneven chocolate throughout.
All-purpose flour -> white whole wheat flour: Use white whole wheat flour for a cozy, nutty taste and extra fiber, accepting a slightly heartier, more rustic texture.

Close-up of chocolate chip pumpkin bread: two thick slices in front with visible chocolate chips and a glossy chocolate drizzle, with the rest of the loaf blurred in the background on a light wooden surface.

Tips

Watch the butter, not the clock: Brown butter can go from perfect to burnt very fast, so focus on the color and nutty smell, not minutes.
Measure flour lightly for a tender crumb: Spoon flour into the cup and level it with a knife instead of scooping, which packs in too much flour.
Avoid overmixing the batter: Stop folding as soon as the flour disappears to keep the bread soft, not tough or rubbery from extra gluten.
Check doneness with a thermometer: For very consistent results, bake until the center of the loaf hits about 200°F when checked with an instant-read thermometer.
Cool before heavy drizzling: If the bread is very hot, the drizzle will soak in instead of sitting on top in pretty ribbons.

Nutrition Facts ^*

Energy	409	kcal
Protein	6	g
Total Fat	20	g
Carbohydrates	57	g
Dietary Fiber	3	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

Two thick slices of chocolate chip pumpkin bread on a white plate, showing a moist orange crumb with melted chocolate pockets and a glossy chocolate drizzle; the remaining loaf is blurred in the background, with a yellow fork and scattered chocolate chips nearby.

FAQ

Why did my pumpkin bread sink in the middle?: Often the bread was underbaked or the oven temperature ran low, so the center never set fully before cooling. Bake until a toothpick comes out mostly clean and the top feels springy, not jiggly.
My loaf took longer than 60 minutes; is that normal?: Yes, loaf pans, ovens, and pumpkin moisture all vary, so times shift. Keep baking in 5 minute increments until the center tests done and the top stays domed.
Can I use fresh pumpkin instead of canned puree?: You can, but drain it very well and puree until silky, because fresh pumpkin often holds more water and can make bread gummy. Measure the puree after draining so the ratio stays accurate.
Can I skip the chocolate drizzle or replace it with something else?: You can skip it for a simpler, less sweet loaf and it will still taste great. Or try a quick orange glaze with powdered sugar and juice for a bright, citrusy finish.

Serving Suggestions

This cozy pumpkin loaf shines with a hot cup of coffee, chai, or a small scoop of vanilla ice cream.

For a fun twist, shower the top with toasted pepitas and flaky sea salt so every slice feels bakery-special and beautifully textured.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Adeline, Dallas, TX: I love pumpkin bread and have tried a lot of different recipes and this is by far the best one ever. — 5 ★

Eunice: So glad this is your favorite, Adeline!
marie.xo, Las Vegas, NV: This came out moist and super flavorful, and the brown butter really takes it over the top with that nutty depth. I tossed the chocolate chips with a teaspoon of flour before folding them in, and they stayed nicely distributed instead of sinking. Next time I’ll make a double batch of the drizzle because it disappeared fast in our house. — 5 ★

Eunice: Love hearing that!