Pumpkin Chocolate Chip Bread
This is the cozy upgrade to your classic pumpkin loaf. We start with the same tender, high-moisture pumpkin batter — then add brown butter for nutty depth, a touch of espresso to make the chocolate pop, and semi-sweet chips studded through the crumb. A sprinkle of flaky sea salt on top keeps it from leaning too sweet and makes it look bakery-made. If you’re baking gluten-free, try our gluten-free pumpkin bread — it has the same soft crumb and warm spice with no compromise.
Why this version tastes richer than a regular pumpkin loaf
Brown butter adds toasted milk solids that mimic caramel and hazelnut notes — perfect with pumpkin spice. Espresso powder (or a spoonful of strong coffee) doesn’t make it taste like coffee; it just amplifies cocoa notes so the chocolate chips don’t get lost in the sweet, moist crumb.
Because we’re adding chocolate chips — which are heavier than the batter — we fold them in at the very end and keep the batter thick. A light finishing sprinkle of flaky sea salt pulls the whole flavor profile together.
Pumpkin Chocolate Chip Bread
Ingredients
- 1 ¾ cups all-purpose flour (spooned and leveled)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- 1 tbsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves (or pumpkin pie spice)
- 1 cup pumpkin purée (not pie filling)
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- ¼ cup unsalted butter, browned and slightly cooled
- ¼ cup neutral oil (canola or light olive)
- ¼ cup milk (or dairy-free milk)
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 tsp espresso powder or 1 tbsp strong brewed coffee (cooled)
- 1 cup semi-sweet mini chocolate chips (PantryJoy rec: Guittard or Ghirardelli), plus 2–3 tbsp for topping
- Flaky sea salt, for finishing
Instructions
- Brown the butter: In a small skillet over medium heat, cook the ¼ cup butter, stirring, until golden and nutty, 3–4 minutes. Transfer to a bowl to cool slightly.
- Prep: Heat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment, leaving overhang.
- Dry mix: In a bowl, whisk flour, baking soda, baking powder, fine sea salt, cinnamon, nutmeg, and cloves.
- Wet mix: In a large bowl, whisk pumpkin, granulated sugar, brown sugar, the cooled brown butter, the oil, milk, eggs, vanilla, and espresso powder (or coffee) until smooth.
- Combine: Add the dry ingredients to the wet and fold gently until just combined — don’t overmix or the loaf will be dense.
- Add chips: Fold in 1 cup mini semi-sweet chips.
- Bake: Pour into the pan, smooth the top, sprinkle 2–3 tbsp extra chips on top, and lightly sprinkle with flaky sea salt. Bake 60–70 minutes, until a toothpick comes out mostly clean (melted chocolate streaks are fine).
- Cool: Cool 15 minutes in the pan, then lift to a rack to cool completely before slicing.
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