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