Pumpkin Bread is a Fall favorite, and adding chocolate chips makes it even more delish. This recipe makes 2 loaves.
3⅓ cups all-purpose flour
1 tablespoon freshly grated nutmeg or 1 teaspoon pre-ground nutmeg
2 teaspoons baking soda
1½ teaspoon kosher salt
1 teaspoon ground cinnamon
3 cups sugar
1 cup browned butter, cooled to room temperature
4 eggs
½ cup water
1 15-oz. can pumpkin purée
1 cup miniature semisweet chocolate chips
2. In a large bowl, combine the sugar and browned butter. Beat with a mixer on medium speed until well blended. Add the eggs and beat until fully incorporated. Alternately add the flour mixture and water to the egg mixture, beating on low speed after each addition just until combined. Beat in the pumpkin, then stir in the chocolate chips. Divide the batter evenly between the prepared loaf pans.
3. Bake for 60 to 65 minutes, or until a toothpick inserted into the center of each loaf comes out clean. Cool in the pans on a wire rack for 10 minutes, then remove the loaves from the pans and discard the parchment paper. Let the loaves cool completely on the wire rack. Once cooled, wrap them in plastic wrap and store overnight before slicing.
How To Make Brown Butter
While brown butter tastes luxurious, it's a cinch to master using one simple ingredient and keeping a watchful eye. Make delicious brown butter following this method. Use the amount of butter required by the recipe:
While brown butter tastes luxurious, it's a cinch to master using one simple ingredient and keeping a watchful eye. Make delicious brown butter following this method. Use the amount of butter required by the recipe:
- Melt butter in a saucepan over medium-high heat. When it boils, reduce the heat to medium and simmer until foamy.
- Continue cooking, stirring occasionally and scraping the bottom of the pan, until the foam subsides, the butter turns golden brown with a nutty aroma, and the milk solids separate into brown specks that sink to the bottom. This will take about two to seven minutes (depending on the amount of butter used).
- Remove from heat and immediately transfer to a heatproof bowl unless otherwise noted in the recipe (your butter may burn if left in the hot pan).
Try drizzling brown butter over just-cooked chicken, fish, or still-warm polenta, risotto, or mashed potatoes.
Tip
To guarantee you always have brown butter on hand to enhance pastries, sauces, and more, make a big batch and freeze it in ice-cube trays.
Tip
To guarantee you always have brown butter on hand to enhance pastries, sauces, and more, make a big batch and freeze it in ice-cube trays.
