White Chocolate Chip Pumpkin Bread
A moist, melt in your mouth fall pumpkin bread with bits of white chocolate throughout.
Equipment
- bread loaf pans
Ingredients
- 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
Instructions
- 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!