White Chocolate Pumpkin Bread
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This white chocolate pumpkin bread has become my go to recipe whenever I want something special but don't have all day in the kitchen. In just under an hour from start to finish, you'll have a moist, elegant loaf that feels fancy but uses simple pantry staples. The pumpkin puree isn't just delicious, it's packed with vitamin A for your eyes and immune system, making this treat feel a bit more wholesome. White chocolate chips add a lovely sweetness that plays beautifully against the warm spices, and honestly, everyone always asks for the recipe. Give it a try and you'll see why it's become such a favorite at my house.
Ella x
Ingredients
- 250all-purpose flour
- 150 ggranulated sugar
- 100 gunsalted butter
- 150 gwhite chocolate chips
- 150 gpumpkin puree
- 2eggs
- 5 gbaking powder
- 10 gsalt
- 1 gcinnamon
- ½ gnutmeg
- 1 mLvanilla extract
Detail level
Instructions
- 1
Preheat oven to 180°C. Grease two 9x5cm loaf pans and line the bottoms with parchment paper.
Tip: To ensure easy removal, let the bread cool in the pans for 5 minutes.
- 2
Whisk together flour, sugar, baking powder, and salt in a medium bowl.
Tip: This will help incorporate the dry ingredients evenly.
- 3
In a large mixing bowl, combine melted butter, white chocolate chips, pumpkin puree, eggs, cinnamon, and nutmeg.
Tip: Be sure to scrape down the sides of the bowl to avoid missing any white chocolate bits.
- 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Tip: Don't overmix to preserve the bread's texture.
- 5
Divide the batter evenly between the prepared loaf pans.
Tip: Smooth the tops for an even bake.
- 6
Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
Tip: If using, place the pans on a wire rack to cool.
- 7
Remove from oven and let cool in pans for 5 minutes. Then, transfer to a wire rack to cool completely.
Tip: This will help the bread set properly.
- 8
Once cool, slice and serve.
Tip: Store any leftovers in an airtight container at room temperature.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.