Go Back
–+ servings
Slices of Brown Butter Walnut Chocolate Chip Bread in a stack
Print Recipe
5 from 2 votes

Brown Butter Walnut Chocolate Chip Bread

This super moist and fudgy brown butter walnut chocolate chip bread is a must-make treat loaded with nuts, chocolate and nutty browned butter.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Breakfast, Brunch, Dessert
Keyword: bread, breakfast, brown butter, brunch, chocolate, chocolate chip, dessert, easy, quick, southern, sweet, walnuts
Servings: 8 servings
Calories: 624kcal
Author: Shanika

Ingredients

BREAD:

  • 2 ½ cups organic All-Purpose Flour
  • ½ cup organic brown sugar
  • 2 tsps baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • 1 teaspoon vanilla extract
  • ¼ cup pure maple syrup
  • ½ cup unsalted butter
  • 1 cup walnuts, roughly chopped
  • 1 ½ cups premium chocolate chips
  • 1 ½ cups Almond milk (You can use your favorite plant-based milk!)
  • 1 tablespoon apple cider vinegar

TOPPINGS:

  • Toasted chopped walnuts
  • Chocolate chips
US Customary - Metric

Instructions

  • 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!
  • Bon Appetit!

Notes

  • 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.

Nutrition

Calories: 624kcal | Carbohydrates: 71g | Protein: 9g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 33mg | Sodium: 319mg | Potassium: 345mg | Fiber: 5g | Sugar: 32g | Vitamin A: 376IU | Vitamin C: 0.2mg | Calcium: 185mg | Iron: 5mg