Baking recipe · from the recipe book

Brown Butter Pumpkin Chocolate Chunk Loaf

Name: Brown Butter Pumpkin Chocolate Chunk Loaf
Prep time: 30 min
Cook time: 2 h 10 min
Total time: 2 h 40 min
Yield: 12 slices
Ingredients: ½ cup (113 g) Unsalted butter, cut into pieces; 1⅔ cups (400 g) Pumpkin puree, canned; 1⅔ cups (200 g) All-purpose flour; ½ cup (50 g) Whole wheat flour; ¾ cup packed (160 g) Brown sugar, packed; ¼ cup (50 g) Granulated sugar, divided; 2 large (100 g) Eggs, room temperature; 2 tsp (8 g) Vanilla extract; ¾ cup (140 g) Semisweet chocolate chips, divided; 1⅛ tsp (5 g) Baking soda; ¾ tsp (4 g) Baking powder; ¾ tsp (4 g) Salt; 1¾ tsp (3 g) Ground ginger; 1 tsp (2 g) Ground cardamom; 1⅛ tsp (3 g) Ground cinnamon; ½ tsp (1 g) Ground nutmeg

A moist, tender pumpkin loaf with nutty brown butter, warm ginger and cardamom, pockets of melty chocolate and a crackly sugared top.

Oven
2 hr 40 min · 30 min hands-on
Makes 1 loaf (12 slices)
Vegetarian

31–45 g carbs
Sodium 600 mg or less
500 calories or less

Ingredients

½ cup113 gUnsalted buttercut into pieces
1⅔ cups400 gPumpkin puree, canned
1⅔ cups200 gAll-purpose flour
½ cup50 gWhole wheat flour
¾ cup packed160 gBrown sugarpacked
¼ cup50 gGranulated sugardivided
2 large100 gEggsroom temperature
2 tsp8 gVanilla extract
¾ cup140 gSemisweet chocolate chipsdivided
1⅛ tsp5 gBaking soda
¾ tsp4 gBaking powder
¾ tsp4 gSalt
1¾ tsp3 gGround ginger
1 tsp2 gGround cardamom
1⅛ tsp3 gGround cinnamon
½ tsp1 gGround nutmeg

Steps

Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a little of the butter and line it with a parchment sling.
Melt the remaining butter in a small saucepan over medium heat, swirling, until it foams and smells nutty with golden-brown bits, 5 to 7 minutes. Pour it into a large bowl and cool 10 minutes.
In a medium bowl, whisk the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, ground ginger, cardamom, cinnamon and nutmeg to make the dry mixture.
Into the browned butter, whisk the brown sugar and four-fifths of the granulated sugar (keep the remaining fifth, about 1 tablespoon, for the top), then whisk in the egg, vanilla and pumpkin until smooth.
Fold the dry mixture into the pumpkin mixture just until no dry streaks remain; fold in three-quarters of the chocolate chips.
Scrape the batter into the pan and smooth the top. Scatter the remaining quarter of the chocolate chips over it, then sprinkle the reserved fifth of the granulated sugar evenly on top.
Bake 60 to 70 minutes, until a toothpick in the center comes out clean apart from melted chocolate; tent with foil after 45 minutes if the top darkens quickly.
Cool in the pan on a rack 15 minutes, lift out with the parchment and cool completely on the rack, about 1 hour, before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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Brown Butter Pumpkin Chocolate Chunk Loaf

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