Start your week on the right foot with Brown Butter Pumpkin Chocolate Chip Bread.
You know how they say breakfast is the most important meal, and how it sets the tone for the rest of your day. I don’t know about you, but I certainly believe it. I also think that how Monday plays out sort of sets the tone for the rest of the week. So, that’s why I’m starting the week with Brown Butter Pumpkin Chocolate Chip Bread!
I am really, truly trying so hard to pace myself with the pumpkin. It’s been far from easy. And of course, Pinterest doesn’t exactly make it any easier.
I just keep telling myself – Kelli, this is a marathon, not a 5k. Sure, you’re feeling really great at mile 2, and I know you want to run hard now, but you’ve got over 24 miles ahead of you. That’s a lot of ground to cover. You have no idea how you’re gonna feel at mile 20. So, play it safe, keep it steady and easy now. If you still feel this great at mile 24, then you can go crazy and run like the wind.
I love making brown butter. It fills the kitchen with a nutty aroma that I just cannot get enough of.
Another aroma I simply cannot seem to get enough of right now- pumpkin!
A brown butter-pumpkin quick bread combination seemed like a no brainer! Add mini chocolate chips, and you’ve got yourself a fall powerhouse.
Preheat oven to 350 degrees F. Butter & flour a 9x5-inch loaf pan and set aside.
In a small saucepan melt the butter over medium heat. As the butter melts it will begin to foam, turn golden and eventually give off a nutty aroma and start to turn brown. Stir frequently. From the time the butter begins to brown, it should cook for just under a minute. Remove the pan from the heat.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves and salt. Set aside.
In a large bowl, stir together the brown butter and sugar, until fluffy. Add the eggs and mix until smooth. Stir in the pumpkin, milk and vanilla. Add the dry ingredients and mix until just combined.
Fold in the chocolate chips.
Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a cake tester/toothpick comes out clean.
Remove bread from the pan and let it fully cool on a wire rack.