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fall pumpkin chocolate chip bread - featured image

Fall Pumpkin Chocolate Chip Bread with Brown Butter Glaze

  • Author: Olivia
  • Total Time: 1 hour 5 minutes
  • Yield: 2 loaves (20 slices) 1x

Description

An easy, budget-friendly fall breakfast bread made with pumpkin puree and chocolate chips, topped with a rich brown butter glaze. Perfect for weekday mornings and meal prepping.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 cup pumpkin puree (not pie filling)
  • ½ cup vegetable oil
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips
  • ¼ cup unsalted butter (for glaze)
  • 1 ½ cups powdered sugar (for glaze)
  • 2–3 tablespoons milk (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9×5 inch loaf pans thoroughly with butter or non-stick spray.
  2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt until combined.
  3. In a medium bowl, whisk vegetable oil, sugar, eggs, vanilla, and pumpkin puree until smooth.
  4. Pour wet ingredients into dry ingredients and gently fold together with a rubber spatula until just combined. Do not overmix.
  5. Fold in chocolate chips.
  6. Divide batter evenly between the two prepared loaf pans (filling about ¾ full).
  7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
  8. Let loaves cool in pans for 10 minutes, then transfer to a cooling rack to cool completely.
  9. While bread cools, melt butter in a small saucepan over medium heat until golden brown and nutty (3-4 minutes). Remove from heat and cool for 2 minutes.
  10. Whisk powdered sugar, pinch of salt, and 2 tablespoons milk into the brown butter. Add more milk as needed to reach a drizzling consistency.
  11. Drizzle glaze over completely cooled bread and let set for 10 minutes before slicing.

Notes

Ensure baking soda is fresh for proper rise. Room temperature eggs help emulsify the batter better. Do not overmix the batter to avoid tough bread. Brown butter can burn quickly, so watch it closely. The bread keeps for 4 days in an airtight container or freezes for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 45-50 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 24
  • Sodium: 220
  • Fat: 12
  • Saturated Fat: 4
  • Carbohydrates: 42
  • Fiber: 2
  • Protein: 4

Keywords: pumpkin bread, chocolate chip bread, fall breakfast, brown butter glaze, easy baking, budget friendly, meal prep, pumpkin puree recipe

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Find it online: https://tableanddinner.com/fall-pumpkin-chocolate-chip-bread-easy-family-breakfast-on-a-budget/