Chocolate Chip Pumpkin Bread
Serves: 4 to 6
A moist and aromatic Pumpkin Bread flavoured with brown butter and chocolate chips. Use either homemade or canned pumpkin purée in this delicious loaf cake.
Ingredients
- 125 g (1 ¼ sticks) unsalted butter
- 220 g (1 cup) caster sugar, (superfine sugar)
- 2 eggs
- 1 teaspoon vanilla extract
- 210 g (¾ cup) pumpkin purée, see Kitchen Notes
- 250 g (1 ⅔ cup) plain flour, (all-purpose flour)
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 2 teaspoons nutmeg, freshly grated
- 100 g (½ cup) mini dark chocolate chips
Instructions
To Make Brown Butter
- Place the butter in a small saucepan over medium heat.
- Let the butter simmer gently for 8-10 minutes, or until it has turned brown and smells nutty. During this time, the butter will splatter as the water evaporates, and the milk solids in the butter will fall to the bottom of the pan and start to toast and turn brown. Remove the pan from the heat when the milk solids start to turn brown in colour. Take care to not burn the butter.
- Pour the brown butter, together with any brown specks at the bottom of the pan, into a small jug.
- Set aside to cool completely.
To Make the Pumpkin Bread
- Preheat the oven to 180°C/356°F (without fan).
- If you are using a traditional loaf pan, line the pan with some baking paper. If you are using a springform loaf pan, line the bottom with baking paper and grease the sides. For this recipe, I used a springform loaf pan measuring 11 x 30 x 8 cm (4 x 12 x 3 inches).
- Place the cooled brown butter and sugar into the bowl of a stand mixer.
- Beat the butter and sugar together on medium speed for a few minutes, scraping down the sides as necessary.
- Add the eggs, vanilla and pumpkin purée.
- Beat together lightly until everything is loosely mixed together.
- Measure the flour, baking soda, salt, cinnamon and nutmeg into a bowl.
- Slowly add the dry ingredients to the wet ingredients, one tablespoon at a time.
- Add most of the chocolate chips (reserve a small handful to decorate the cake) and stir this through the batter.
- Pour the batter into the prepared loaf pan.
- Use a small spatula to spread the batter evenly.
- Sprinkle the reserved chocolate chips on top of the cake.
- Bake the cake for 40-45 minutes, or until a skewer inserted in the centre of the cake comes out clean.
- Cool the cake in the pan on a wire rack for about 10 minutes.
- Carefully remove the cake from the pan, and remove the baking paper.
- Allow the cake to cool on a wire rack, but you can also serve the cake warm.
Kitchen Notes
- HOMEMADE PUMPKIN PURÉE
* Peel and remove the seeds from about 500 g (1 lb) of pumpkin.
* Cut the pumpkin into large pieces of roughly equal size.
* To boil, bring a large pot of water to the boil, add the pumpkin and cook for about 30 minutes until the pumpkin is tender.
* To steam, bring a large pot of water to the boil, place the pumpkin in the steamer basket and steam for about 50-60 minutes, or until the pumpkin is tender (the timing will depend on how large the pumpkin pieces are).
* Place the cooked pumpkin into the bowl of a large food processor and blitz until you have a fine purée.
* Leave the purée to cool completely before using in this recipe.
* Any leftover pumpkin purée can be kept in a covered container in the fridge for a few days. - OVEN & STOVE TEMPERATURES
All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.