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Best Brown Butter Glazed Chocolate Chip Pumpkin Bread Recipe

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This brown butter glazed chocolate chip pumpkin bread is a one-bowl wonder that comes together in about 10 minutes of active prep. The nutty brown butter deepens the pumpkin flavor, while semi-sweet chocolate chips melt into pockets of sweetness. A brown butter glaze on top makes it look and taste like you spent hours on it.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ cup unsalted butter (for browning)
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs (room temperature preferred)
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup milk (whole milk or any milk)
  • 1 cup semi-sweet chocolate chips (plus extra for topping)
  • 3 tablespoons unsalted butter (for glaze)
  • 1 cup powdered sugar (sifted if lumpy)
  • 2–3 tablespoons milk or heavy cream (for glaze)
  • ½ teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides.
  2. Brown the butter: In a medium saucepan over medium heat, melt ½ cup unsalted butter. Stir constantly until it foams, turns golden, and develops amber specks and a nutty aroma (about 5-7 minutes). Pour into a heat-safe bowl to stop cooking. Let cool for 5 minutes.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  4. In a medium bowl, whisk together browned butter (still warm), granulated sugar, and brown sugar until well combined. Add eggs one at a time, whisking well after each. Stir in vanilla extract, pumpkin puree, and milk until smooth and glossy.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined—do not overmix. A few lumps are fine.
  6. Fold in 1 cup chocolate chips. Reserve about 2 tablespoons for topping.
  7. Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips on top.
  8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil at 40 minutes.
  9. Cool in pan for 15 minutes, then lift out using parchment and transfer to a cooling rack. Cool completely (1-2 hours) before glazing.
  10. Make the glaze: In a small saucepan, brown 3 tablespoons butter as before. Let cool 2-3 minutes. In a small bowl, whisk together browned butter, powdered sugar, 2 tablespoons milk or cream, vanilla extract, and a pinch of salt. Add more milk if needed to reach a pourable consistency.
  11. Once bread is completely cool, drizzle glaze over top. Let set for 10 minutes before slicing.

Notes

Don’t skip browning the butter—it adds a nutty depth. Measure flour by spooning and leveling. Don’t overmix the batter. Let bread cool completely before glazing to prevent the glaze from melting. For a dairy-free version, use plant-based butter and milk. For gluten-free, use a 1:1 gluten-free flour blend. Bread stays fresh up to 3 days at room temperature in an airtight container. Freezes well (unglazed) for up to 3 months.

Nutrition

Keywords: pumpkin bread, chocolate chip pumpkin bread, brown butter glaze, fall baking, quick bread, pumpkin recipe

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