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Brown Butter Walnut Chocolate Chip Bread
This Brown Butter Walnut Chocolate Chip Bread is an over-the-top delicious quick bake for breakfast or an afternoon treat. Also perfect for gifting! Completely egg-free with vegan + gluten-free options available.
When it comes to any bread recipe, I'm always here for it! There's just something truly amazing about a nicely soft, fluffy, tasty piece of bread that gets me every time----regardless of whether it's savory or sweet.
Why Brown Butter Walnut Chocolate Chip Bread
As you already know, I thoroughly enjoy creating crazy flavor combinations and this bread is no exception. Definitely paying complete homage to my Southern upbringing with this browned butter version.
If you haven't yet started baking with browned butter, prepare to be amazed. This easy ingredient is a total game-changer in everything from cookies to pancakes to quick breads. And this fully-loaded walnut and chocolate chip loaf makes full use of the nutty, toasty flavors of brown butter.
This treat is a family-favorite bake that's great for breakfast, brunch, or even dessert.
Ingredients for Brown Butter Walnut Chocolate Chip Bread
Here's what you need for this dense, fudgy loaf:
All-purpose flour. I use organic flour from Bob's Red Mill.
Brown sugar. I also prefer organic sugar.
Baking powder and baking soda, the double duo of leaveners.
Ground cinnamon for a hint of spice.
Vanilla. I like to use the pure stuff.
Maple syrup. The pure stuff is the best! You can also use honey.
Unsalted butter. If you only have salted butter, reduce the amount of salt in your batter.
Walnuts. You can use untoasted, raw walnuts.
Chocolate chips. Choose a nice high-quality chocolate chip for your loaf!
Almond milk. Or any plant-based milk you love.
Can I Make Gluten-Free Brown Butter Bread?
Yes! To make this recipe gluten free, swap the flour with gluten-free measure-for-measure flour. I like Bob's Red Mill again. If you find the mixture is too thin, simply add more flour, ¼ cup at a time until it's firm.
THE USE OF MAPLE SYRUP OR AGAVE AS A SWEETENER.
With both syrups, I often use them interchangeably, although I love to use pure maple syrup mostly. Agave is said to have a lower glycemic index, which makes it perfect for those with diabetes. On the other hand, pure Maple syrup has tons of antioxidants because it comes directly from a plant’s sap.
Ingredient Swaps and Additions
This is a very forgiving loaf. If you'd like to change up the mix-ins and inclusions, feel free! Here are some simple swaps:
Instead of walnuts, use slivered almonds, pecans, or chopped pistachios.
Use white chocolate chips or chocolate chunks
Add dried fruit
Add fresh cranberries, blueberries or raspberries
For a nut-free version, use pumpkin seeds or omit the nuts altogether.
Store leftover, fully cooled, chocolate chip bread in an airtight container or tightly wrapped in the fridge for up to one week. At room temperature, the loaf will last for up to three days. You can also freeze the loaf for up to six months.
You can serve this bread when it’s still a bit warm. Add a pat of butter for extra flavor and moisture. Serving the bread for breakfast means that you can enjoy this with a cup of my Iced Maple Cinnamon Oat Latte or Iced Chai Latte.
More Quick Bread Recipes That I'm Currently Craving
Honestly, if you're a huge fan of quick breads that come with an interesting twist on flavor combinations or textures (like this one), then here's a list of ones that do the same which I recommend trying:
Preheat your oven to 375 degrees Fahrenheit and line a loaf pan with parchment paper and lightly grease it using butter or coconut oil.
TO MAKE THE BROWN BUTTER:
In a medium 10-inch skillet over medium-high heat, melt the butter, stirring occasionally and letting it cook for 3-4 minutes, until dark bits begin to form and the entire butter becomes fragrant and darker. Set aside and let cool.
TOAST THE WALNUTS:
Add chopped walnuts to a baking sheet and toasting them in the preheated oven for 10-15 minutes, tossing them halfway to ensure that browning is even on both sides. Remove from oven and let them cool.
MAKE THE BREAD:
In a large bowl, add the flour, baking powder, baking soda, brown sugar, cinnamon, and sea salt, whisking them together until combined. Add in the cooled browned butter, vanilla, maple syrup, apple cider vinegar, and milk, mixing until combined and mostly smooth. NOTE: DO NOT OVER-MIX! Fold in half of the cooled toasted walnuts and chocolate chips.
Pour batter in the prepared loaf pan and evenly spread it out.
Gently place the remaining chocolate chips and walnuts on top of batter (lightly pressing them in so they stay in place).
Bake for 55-60 minutes, or until a toothpick or knife that is inserted in the middle comes out clean.
Once done, remove bread from oven and let it cool for 10-15 minutes before gently removing it from loaf pan to cool completely.
Once cooled, slice, and enjoy!
Tips & Tricks
STORAGE: Refrigerate leftover bread by tightly wrapping it in foil paper or keeping it fully covered in a cake stand—lasts up to a week. Can also be stored at room temperature for up to 2-3 days.
GLUTEN-FREE VERSION: To make this bread GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the bread mixture is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.**
MILK: You can use any plant-based milk for this recipe. I love using Califia Farm’s Almond Vanilla or Oats + Roasted Almonds Milk or So Delicious Dairy-Free’s Almond Milk, however, you can use Soy, regular Almond, Macadamia, Coconut, etc.
VEGAN OPTION: To make this bread vegan, simply substitute the butter with vegan butter and ensure that the chocolate chips are vegan.