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BROWN BUTTER CHOCOLATE CHIP PUMPKIN BREAD Recipe

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This recipe for BROWN BUTTER CHOCOLATE CHIP PUMPKIN BREAD is from The HAUBENSTRICKER Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/3 cups all purpose flour
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 cups sugar
1 cup browned butter, cooled to room temperature
4 eggs
1/2 cup water
1 15 oz cun pumpkin puree
1 cup miniature semisweet chocolate chips
Directions:
Directions:
Preheat overn to 350º
Prepare two 9 x 5 inch loaf pans with cooking spray and line the bottoms with parchment paper.

In a medium bowl, stir together the flour, nutmeg, baking soda, salt and cinnamon

In a large bowl, combine the sugar and browned butter. Beat with a mixer on med 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 add in the chocolate chips. Divide the batter evenly between the two loaf pans.

Bake for 60 to 65 minutes, until a toothpick inserted into the center comes out clean. Cool in the pans on a wire rack for 10 minutes
Remove the loaves from the pans and discard the parchment paper
Let the loaves cool completely on the wir rack. Once cooled wrap them in a plastic wrap and store overnight before slicing
Number Of Servings:
Number Of Servings:
Two 9 x 5 inch loaves
Preparation Time:
Preparation Time:
1 hour 25 minutes

 

 

 

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