I know it’s not very original to be obsessed with pumpkin the moment the weather starts to cool off, but I want to share this White Chocolate Chip Pumpkin Bread recipe with you and admit that I’m not ashamed to jump on the pumpkin bandwagon.
This bread is not too sweet on its own but the melted white chocolate adds the perfect amount of extra sweetness to make this bread a win. It tastes so good with coffee. Like ridiculously good. So make sure you time it so you have a fresh pot of coffee ready at the same time your bread finishes. You will not regret this.
I’ve been using this recipe for the past ten years, so I think it’s safe to say that it’s a true favorite of mine. It originates from my best friend’s family. They’ve always been a family that I could count on for delicious homemade desserts each time I came to visit, but there was nothing I loved more than a piece of sweet pumpkin bread. I was so glad to receive the recipe and start making it myself during college.
I used canned pumpkin puree back then and still do to this day. I’ve tried roasting pumpkin so I could use fresh pumpkin puree in this recipe, but I honestly didn’t think it was worth it. Maybe that makes me a horrible food blogger, but it also makes me human. So there’s no shame in canned pumpkin, but feel free to add the fresh stuff if you are so committed.
This recipe is one of those recipes that I feel most confident about making because I figured out how to bake this successfully before I knew how to cook much of anything else. I love how it doesn’t take a lot of preparation and there are so many ways you can spice up this recipe to make it fit your mood. The original recipe was plain pumpkin, but I love adding all kinds of chocolate chips from dark to milk to white. It’s also a super easy recipe to double and make into a bundt cake or muffins.
Another great thing about this recipe is that making this bread is one of the ways I discovered how easily you can substitute applesauce for oil when baking. I am all about using real butter and whole milk in recipes, but there’s something about pouring large amounts of oil into my mixing bowl that truly turns me off. When I learned about the idea of using applesauce to replace the oil and tried it, I was blown away. The taste is not affected and it feels so much more healthy. Applesauce for the win! If you’ve never tried it, breads and pancakes are super easy recipes to test it out.
I hope that this simple recipe works to satisfy your pumpkin cravings. Whether you need some pumpkin bread in the morning with your coffee or with milk for dessert before bed, I think you’ll be pleased with this recipe. But please try it and let us know your thoughts!
- 8 ounce pumpkin puree
- 2 eggs
- 1 cup sugar
- ½ cup applesauce (or vegetable oil)
- ⅓ cup water
- 1¾ cups flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ½ cup white chocolate chips
- Preheat oven to 350 F and grease a bread pan.
- Combine the first 5 ingredients in the bowl of an electric mixer. Beat on medium speed for about one minute.
- Add the rest of the dry ingredients to a separate bowl. Stir to combine. Then gradually add the dry mixture to the pumpkin mixture while the mixer is on low. Mix until the batter has just combined.
- Then stir in the white chocolate chips by hand.
- Add the mixture to a greased bread pan and bake on the middle rack for 1 hour (or until a toothpick comes out clean from the middle of the loaf).
- Allow bread to cool slightly before removing from pan or slicing.