Brown Butter Chocolate Chip Pumpkin Bread

by Joanna Gaines

Total 1 hour 25 minutes | Active 15 minutes | Makes two 9 x 5-inch loaves

Featured On: Magnolia Table: At the Farm
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Ingredients

3⅓ cups all-purpose flour
1 tablespoon freshly grated nutmeg or 1 teaspoon pre-ground nutmeg
2 teaspoons baking soda
1½ teaspoon kosher salt
1 teaspoon ground cinnamon
3 cups sugar
1 cup browned butter, cooled to room temperature
4 eggs
½ cup water
1 15-oz. can pumpkin purée
1 cup miniature semisweet chocolate chips

Directions

1. Preheat the oven to 350°F. 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.

2. In a large bowl, combine the sugar and browned butter. Beat with a mixer on medium 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 stir in the chocolate chips. Divide the batter evenly between the prepared loaf pans.

3. Bake for 60 to 65 minutes, or until a toothpick inserted into the center of each loaf comes out clean. Cool in the pans on a wire rack for 10 minutes, then remove the loaves from the pans and discard the parchment paper. Let the loaves cool completely on the wire rack. Once cooled, wrap them in plastic wrap and store overnight before slicing.