If you’re looking to bake something special this fall, my white chocolate pumpkin bread is a must-try. It combines the warm flavors of pumpkin and spices with creamy white chocolate, delivering a satisfying bite that feels just like autumn on a plate.
This recipe targets common baking issues like dense texture, uneven rising, and bland taste, providing guidance for a White Chocolate Pumpkin Bread with moist crumb and clear steps.
I’ve found that recipes for pumpkin bread can often miss the mark, leaving you with dry loaves or lackluster flavor. This recipe, though, keeps everything moist and rich while skimming oil or butter and ensuring it aligns with healthier choices. Plus, it’s super easy to whip up, even on busy weeknights when life gets hectic.
What makes this recipe work so well is the careful mix of ingredients, along with proper baking times between 60 to 70 minutes that ensure perfect texture. You won’t be disappointed when the sweet aroma fills your kitchen, inviting everyone to gather around as it bakes.
If you enjoy baking with pumpkin, you’ll definitely want to try my Gluten Free Almond Cherry Bread.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the use of all-purpose flour in the ingredients.
- The recipe contains white chocolate chips and eggs, so it is unsuitable for vegan diets.
- This recipe does not meet keto or low-carb diets because of granulated sugar and flour content.
- The recipe is nut-free as none of the ingredients or additives include nuts.
- The recipe is vegetarian since it contains no meat, fish, or gelatin-based ingredients.
Why You Will Love This Recipe
- Moist and Flavorful: The combination of pumpkin puree and white chocolate makes this bread incredibly moist and packed with flavor, creating a warm, inviting aroma as it bakes.
- Seasonal Comfort: This bread perfectly captures the essence of fall, filled with cozy spices that evoke memories of family gatherings and seasonal celebrations.
- Easy to Make Ahead: It’s a great option for those busy mornings. You can bake it in advance, and it stays fresh for days, making breakfast a breeze!
- Customizable Goodness: Feel free to switch up the ingredients, like adding nuts or using different spices, to tailor this white chocolate pumpkin bread to your tastes or dietary needs.
How to Make White Chocolate Pumpkin Bread
- Prep Time: 10 minutes
- Cool Time: 45 minutes
- Cook Time: 70 minutes
- Total Time: 125 minutes
- Yield: 12 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A straightforward recipe for White Chocolate Pumpkin Bread, capturing classic autumn flavors with a tender, moist crumb.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour, good quality
- 1 cup (200 g) brown sugar
- 2 cups (460 g) pumpkin puree, canned preferred (e.g., Libby’s)
- 2 large eggs, room temperature
- ½ cup (120 ml) coconut oil (or substitute with butter or neutral oil such as canola or vegetable oil)
- ½ cup (90 g) white chocolate chips, preferably good quality (e.g., Ghirardelli)
- ½ cup (60 g) chopped almonds (optional; coat with flour before folding in)
- ½ teaspoon baking soda, fresh
- 1 teaspoon baking powder, good quality
- 1 teaspoon ground cinnamon, fresh and aromatic
- ½ teaspoon ground nutmeg, freshly grated if possible
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 teaspoon pure vanilla extract
Instructions
- Step 1: Preheat the Oven: Set your oven to 350°F (175°C) and let it heat completely. Grease a loaf pan with butter and dust lightly with flour to prevent sticking.
- Step 2: Prepare Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, cloves, and ginger until combined evenly.
- Step 3: Mix Wet Ingredients: In a large bowl, beat the coconut oil and brown sugar on medium speed or whisk manually for 1 minute until smooth. Add the eggs and beat for 1 more minute. Blend in the pumpkin puree and vanilla extract, beating until the mixture is smooth, about 1 minute more.
- Step 4: Combine Mixtures Gently: Pour the dry ingredients into the wet ingredients. Beat or fold gently with a spatula until the batter is thick, creamy, and fully combined, about 2 minutes. Avoid overmixing to prevent tough bread.
- Step 5: Add White Chocolate Chips and Almonds: Lightly coat the chopped almonds in flour to prevent sinking. Gently fold the almonds and white chocolate chips into the batter using a spatula, distributing them evenly without breaking them up.
- Step 6: Pour into Loaf Pan: Transfer the batter into the prepared loaf pan. Smooth the top with a spatula for even rising and baking.
- Step 7: Bake Until Set: Bake in the preheated oven for 60 to 70 minutes. The bread is done when a toothpick inserted in the center comes out clean. The top of the bread should be golden brown and slightly cracked. To prevent over-browning, tent with aluminum foil halfway through baking if the bread is darkening too fast. Optionally, rotate the pan 180 degrees after 30–35 minutes for even baking.
- Step 8: Cool Before Slicing: Allow the bread to rest in the pan for 15 minutes after baking. Then transfer it to a wire rack to cool completely for at least 30 minutes before slicing to maintain structure and prevent crumbling.
Notes
- Room Temperature: Store the bread in an airtight container for up to 2 days to maintain moisture and flavor.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 7 days to prevent drying or odor absorption.
- Freezing: Wrap tightly in plastic wrap and aluminum foil, place in a freezer-safe container; freeze for up to 3 months. Thaw at room temperature before serving.
- Ensure baking soda and baking powder are fresh (not older than 6 months) to guarantee proper rise.
- To increase moisture and flavor, add ¼ cup unsweetened applesauce after mixing in the pumpkin puree.
- If the loaf top darkens too quickly, tent loosely with foil about 20 minutes into baking.
- For lighter texture, fold 1 tablespoon milk into the batter after combining wet and dry ingredients.
- Rotate the loaf pan halfway through baking (at 30-35 minutes) to ensure even heat distribution and uniform baking.
- Serve slices with apple butter or cream cheese spread.
- Pair with fruit salad or yogurt for a light meal.
- Include as part of a breakfast table alongside cinnamon rolls or banana muffins.
- Use as a base for a French toast casserole.
- Add a drizzle of maple syrup or a sprinkle of powdered sugar. Serve with whipped cream for a festive touch.
- Nuts such as pecans or walnuts can replace almonds.
- Milk chocolate or semisweet chocolate chips may be used instead of white chocolate.
- Coconut oil can be substituted with butter or neutral oils (canola, vegetable oil).
- Brown sugar can be swapped with coconut sugar for a different sweetness profile.
- Use high-quality all-purpose flour (e.g., King Arthur Flour) for optimal structure and crumb.
- Choose fine granulated sugar for even mixing and better crust color.
- Opt for canned pumpkin puree for convenience (Libby’s recommended).
- Freshly ground spices provide superior flavor compared to pre-ground options.
- Use pure vanilla extract for the best enhancement of sweetness and spice balance.
- Eggs should be large and preferably at room temperature for better batter cohesion and moisture.
- Neutral vegetable oils like canola or coconut oil help maintain moisture and subtle flavor without overpowering the bread.
Nutrition
- Serving Size: 1 slice
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
Ingredient Notes
- All-purpose flour: Go for a good quality brand, like King Arthur Flour. This gives the bread structure and stability while ensuring a tender crumb.
- Granulated sugar: Choose a fine sugar for even mixing. It sweetens the bread and helps create a nice golden crust, enhancing the flavor.
- Pumpkin puree: Use canned puree for convenience; Libby’s is a popular choice. It adds moisture and a rich pumpkin flavor that defines this bread.
- White chocolate chips: I love Ghirardelli’s chips for their creamy sweetness. They add little bursts of flavor and texture to each bite, you want the good stuff here!
- Ground cinnamon: Pick a fresh, aromatic cinnamon for the best flavor. It warms up the pumpkin and complements the sweetness beautifully.
- Ground nutmeg: Freshly grated nutmeg offers a pungent spice that elevates the autumn flavor profile. It makes a big difference, so avoid pre-ground if you can.
- Baking soda: Grab a fresh box to ensure proper leavening. It reacts with the acids in the pumpkin to help the bread rise nicely.
- Baking powder: A good quality brand helps the bread stay light and fluffy. It works with the baking soda for optimal rise without density.
- Eggs: Use large eggs, ideally at room temperature; they help bind everything and provide moisture. They’re key for a soft, tender loaf.
- Vegetable oil: Opt for a neutral oil like canola. It keeps the bread moist without altering the flavor, which is really important here!
- Vanilla extract: Use pure vanilla for the best flavor impact. It highlights the sweetness and balances the spices beautifully.
Recipe Tips
- If your white chocolate pumpkin bread isn’t rising well, check that your baking powder and baking soda are fresh; replace if older than six months.
- For increased moisture and flavor, add ¼ cup of unsweetened applesauce to your batter after mixing in the pumpkin puree.
- When the top of the bread is darkening too quickly, tent it with aluminum foil 20 minutes into baking to prevent burning.
- If the bread is too dense, fold in 1 tablespoon of milk after combining all ingredients, ensuring a fluffier texture.
- For an even bake, rotate your loaf pan 180 degrees halfway through baking, about 30-35 minutes in, to ensure consistent heat distribution.
Serving Suggestions
Serve with a side of apple butter or cream cheese spread for added flavor. Pair with a fruit salad or yogurt for a light meal.
Add to a breakfast table alongside cinnamon rolls or banana muffins. Use as a base for a delightful French toast casserole.
Top with a drizzle of maple syrup or a sprinkle of powdered sugar. Serve with whipped cream for a festive touch.
Recipe variations
- You can use pecans instead of almonds, adding ½ cup chopped nuts to provide nuttiness and texture similar to the original almond addition in this white chocolate pumpkin bread recipe.
- Add 1 teaspoon pumpkin pie spice in place of the individual cinnamon, nutmeg, cloves, and ginger to simplify seasoning but maintain the spiced character of this white chocolate pumpkin bread.
- Either coconut oil or butter can be used as the fat component. Both require ½ cup measured volume to maintain moisture and consistency in the pumpkin bread batter.
- If using this recipe for muffins instead of bread, pour batter into 12 muffin cups and bake for 20 to 25 minutes. This adjustment works well for easier portioned treats like these Pumpkin Chocolate Chip Bars.
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How to Store?
To keep your white chocolate pumpkin bread fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days to maintain moisture and flavor in the bread.
Refrigeration: Place in an airtight container and refrigerate up to 7 days, protecting the bread from drying out or absorbing odors.
Freezing: Wrap in plastic wrap and aluminum foil, place in a freezer container up to 3 months. Thaw at room temperature before serving.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Puff Pastry Apple Rosettes
- Rhubarb and Strawberry Tart Recipe
- Chocolate Peanut Clusters
If you enjoyed this White Chocolate Pumpkin Bread or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
