Brown Butter Pumpkin Bread
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Brown Butter Pumpkin Bread
Rated 5.0 stars by 1 users
Servings
10
Prep Time
20 minutes
Cook Time
60 minutes
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Ingredients
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½ cup (1 stick) unsalted butter
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1-¼ cups coconut sugar
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1 (15 ounce) can pumpkin puree
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2 large eggs
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¼ cup milk
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1 teaspoon vanilla extract
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1-¾ cups einkorn flour
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2 teaspoons ground cinnamon
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1 teaspoon pumpkin pie spice
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1 teaspoon baking powder
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½ teaspoon salt
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1 cup chocolate chips
Directions
PREHEAT THE OVEN: Preheat the oven to 350º. Line a bread pan with parchment paper or grease with butter, lard or coconut oil.
BROWN THE BUTTER: In a medium sized saucepan, melt the butter over medium heat. Stir frequently until the butter foams, and begins to smell nutty and fragrant. Once brown bits form at the bottom, pour into a heat safe bowl to cool for about 10 minutes.
MIX WET INGREDIENTS: In a large mixing bowl, whisk the slightly cooled butter with the sugar until smooth and fluffy. Next add the pumpkin, eggs, milk, and vanilla. Whisk together until fully combined.
MIX THE DRY INGREDIENTS: In a separate smaller bowl, mix together the flour, cinnamon, pumpkin pie spice, baking powder and salt.
COMBINE WET & DRY: Gently fold the dry mixture into the wet with a spatula or wood spoon. Don’t overmix, stop when all the dry bits have disappeared.
Add the chocolate chips and gently fold them in until they are evenly distributed.
Pour the batter into the prepared bread pan, sprinkle extra chocolate chips on top, and bake for 60 minutes or until you can poke a toothpick in the center and it comes out clean.
Remove from the oven, let it cool for about 10 minutes before removing from the pan and slicing. Kids love it with with cream cheese or butter on top!