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What screams fall more than White Chocolate Chip Pumpkin Bread?
I’m not really sure if there’s anything else that says “fall” more than a pumpkin dessert, but I’m here for it.
I have never been a pumpkin lover, but throw it in a dessert and I’m sold.
I love a good muffin, loaf or bread to enjoy with my morning latte.
After a long time of dreaming and working hard, I recently hit a milestone blogging goal and got a Breville Barista Pro to make some really good lattes at home.
It was an absolute splurge but I cannot be more in love with it. 100% exceeded my expectations. I will make a post with all my thoughts on that soon!
The machine is absolutely amazing and I look forward to my coffee every morning… along with the sweet treat I want to enjoy with it.
And I’m not kidding, it’s been this White Chocolate Chip Pumpkin Bread over and over and over again.
I can’t get enough!
What makes this pumpkin bread special?
It truly melts in your mouth. The bread is so moist and the chocolate chips really give it an extra fun pop of flavor.
I tried this with milk, semi sweet, dark and white chocolate chips.
My favorite, and the one that made the recipe, is the white chocolate chips.
White chocolate chips are so creamy and the flavor is fun.
A close second was dark chocolate chips so if you have those, give them a try.
You really can’t go wrong with chocolate so just do what you have and enjoy a delicious fall treat!
How to bake the perfect pumpkin bread with white chocolate chips:
First let’s start with equipment. It’s really simple.
I will link the items I use in case you’re looking for anything!
By the way, thank you in advance if you choose to use my links. It’s a small way for me to contribute to our family at no extra cost to you. I truly appreciate it. :)
- Bread Loaf Pan – The USA pans are my absolute favorite. No sticky messes to clean up and it wipes clean with a paper towel or cloth! I linked you to two pans because you’ll need both for this recipe. Or search for a single and make one at a time :)
- Parchment Paper – to easily remove your loaf from the pan.
- Measuring Cups
- Pumpkin Puree
- White Chocolate Chips
How to make this Fall Pumpkin Bread:
This recipe is really so simple!
First you mix the wet ingredients, followed by the dry.
It’s important not to overmix so you end up with that moist, melt in your mouth bread. Overmixing makes it tough!
Add in your chocolate chips (reserving a few for the top).
Pour into your prepared pans, sprinkle with the remaining chocolate chips and bake.
Once it’s done, simply let it cool for 20-30 minutes, slice and enjoy!
How to store a loaf of Pumpkin Bread:
This one is pretty simple to store: a Zip top bag, an airtight container or just a regular covered cake dish.
Any of these choices will keep it fresh for 4-5 days at room temperature.
You could also keep it in the fridge to extend the life of it. Just remove a slice from the fridge and let it come to room temperature.
Or microwave for 30 seconds to warm it up again.
Can I freeze the pumpkin loaf?
After baking, let it fully cool and then cut into thick 1 inch slices.
When you’ve done that, you can individually wrap them in saran wrap and then put in a zip top bag.
If you’re going to end up using them quickly, you can just freeze in a zip top bag with a layer of wax paper between each layer so they don’t stick to each other.
When you’re ready to enjoy: remove a slice from the freezer, unwrap the saran wrap and let it come to room temperature.
You can then microwave it if you want it to be warmed up.
What if I don’t like cinnamon/nutmeg?
If you don’t like cinnamon or nutmeg, or simply don’t have, you can replace it.
If you have pumpkin pie spice, add 1/4 tsp of that plus the cinnamon.
If you don’t have cinnamon, bring it up to 1/2 tsp pumpkin pie spice.
White Chocolate Chip Pumpkin Bread
- bread loaf pans
- 3/4 cup unsweetened applesauce
- 1 cup canned pumpkin puree
- 3/4 cup melted butter unsalted
- 2/3 cup maple syrup
- 3 eggs
- 2 tbsp vanilla extract
- 3 cups all purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp kosher salt
- 1 cup Ghirardelli White Chocolate Chips
- Preheat the oven to 350F. Line two bread loaf pans with parchment paper and grease as well. Set aside.
- In a large mixing bowl, combine the applesauce, pumpkin puree, melted butter, maple syrup, eggs, and vanilla extract.
- Add the flour, baking powder, cinnamon, nutmeg and salt. Stir until just combined. Don't overmix.
- Add in the white chocolate chips and give it a quick stir.
- Divide evenly between the two prepared pans. Top with a few more white chocolate chips.
- Bake for 40 minutes or until a skewer inserted in the center comes out clean.
- Remove from the oven and let it cool in the pan for 20 minutes before removing.
- Slice and enjoy!
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