Get the Recipe: Brown Butter Pumpkin Bread
Moist, warmly spiced, and rich with nutty brown butter in every slice. Coconut sugar adds a deep caramel warmth that pairs beautifully with pumpkin pie spice, and dark chocolate chips melt into gooey pockets throughout every bite of this soft, deeply flavorful loaf.
Ingredients
- 1 stick butter, browned or melted
- 2 eggs
- 1 cup pumpkin purée
- 1 tsp vanilla extract
- 1 cup gluten free flour, see note
- ¾ cups coconut sugar, or light brown sugar
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1 cup dark chocolate chips
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.
- In a large mixing bowl, combine the browned butter, eggs, pumpkin, and vanilla. Stir together.
- Then, add in the flour, coconut sugar, pumpkin pie spice, and baking soda. Stir together.
- Fold in the chocolate chips.
- Pour this mixture into the loaf pan and smooth into an even layer.
- Bake for 48 to 54 minutes, or until a toothpick inserted comes out with only moist crumbs.
- Finally, remove from the oven. Cool fully before slicing.
Notes
- If you are not gluten free, feel free to use regular flour.
- I love browning the butter for extra flavor. If you are short on time, feel free to use melted butter.
- Do not bake too long. It should look gooey in the center.
- Store leftovers in an airtight container for up to 4 days at room temperature.
Calories: 334kcal, Carbohydrates: 40g, Protein: 3g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 71mg, Sodium: 274mg, Potassium: 86mg, Fiber: 4g, Sugar: 11g, Vitamin A: 5180IU, Vitamin C: 1mg, Calcium: 31mg, Iron: 2mg