A sweet twist on traditional pumpkin bread, Pumpkin White Chocolate Chip Bread is spiced with warming pumpkin spice mix, sweetened with white chocolate, and given a savory hint with crunchy almonds. Pumpkin spice may give this quick bread a fragrant taste, but creamy pumpkin puree gives it a vibrant orange hue and super fluffy texture.
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This pumpkin white chocolate chip bread is full of warm Fall flavors, is super moist, and delicious. As we move along to the colder days and evenings of October, my kitchen is taken over by a storm of pumpkin recipes- this bread being one of them.
From our family favorite cream cheese filled pumpkin muffins to baked pumpkin oatmeal for breakfast, we fill our bellies with lots of pumpkin. We also roast a bunch of whole pumpkins at the beginning of the season and turn them into pumpkin puree to use in recipes like pumpkin sugar cookies, pumpkin soup and pumpkin pasta.
Ingredients
To make white chocolate pumpkin bread you need:
- Pumpkin puree: canned or homemade.
- Fall spices: a mix of nutmeg, ginger, cinnamon, and cloves compliment pumpkin flavor perfectly. Or use a store bought pumpkin spice blend.
- White chocolate chips: or use milk chocolate chips.
- Coconut oil: adds moisture and a bit of flavor, but other neutral oils can be used as can unsalted butter.
- Almonds: use chopped or slivered, or omit the nuts to keep it allergy-friendly.
- All-purpose flour
- Brown sugar
- Baking soda & baking powder
Ingredient Substitutions
- Sweeteners: in place of the light brown sugar, use dark brown sugar or coconut sugar.
- Spices: use a store bought pumpkin spice mix instead of separate spices. Don't worry if you're missing one of the four- you can simply substitute it with one of the others. A dash of allspice tastes great too!
- Moisteners: butter, apple sauce, mashed banana or another flavor oil can be used instead of coconut oil, in the same amount.
- Almonds: substitute with pecans or walnuts.
Equipment
You'll also need a 9x5 inch loaf pan, a good whisk if mixing the batter by hand or an electric hand or stand mixer. I use KitchenAid appliances and am pleased with their durability and longevity.
You can also use the quick bread cycle on your bread machine- it'll do all the mixing and baking for you! Check out my bread machine pumpkin bread to see how to make it in the bread machine.
Instructions
- Preheat the oven to 350° Fahrenheit. Grease a 9x5 inch loaf pan with butter and dust with a small amount of flour.
- In a small bowl, combine the all purpose flour, baking soda, baking powder, nutmeg, ginger, cloves, and cinnamon. Mix until the dry ingredients are combined.
- In a separate large bowl, beat the olive oil and sugar on medium speed (or with a whisk) for 1 minute. Add the eggs and beat for 1 minute more. Now add the pumpkin puree and beat until the mixture is smooth, about 1 minute more.
- Pour the small bowl of dry ingredients into the large bowl of liquid ingredients and beat until thick, creamy, and combined well. This takes about 2 minutes.
- Coat the almonds in a small amount of flour. Gently fold the almonds and white chocolate chips into the batter using a spatula.*Coating the almonds in flour helps to keep the finished bread in tact where there are larger almond pieces, rather than falling apart when sliced.
- Pour the batter into the loaf pan and bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Chocolate pumpkin bread is delicious served warm with a spread of cream cheese or butter. It's the perfect fall treat to accompany a pumpkin spiced latte, coffee, tea, hot chocolate and warm apple cider.
Chef's Tips
- You can add a small amount of chocolate chips or almonds to the top after about 10 minutes of baking.
- Let the pumpkin bread rest in the pan for 15 minutes before transferring to a wire rack. Before slicing, let it rest for about 30 minutes more. Bread slices much better when it's completely cooled.
- If not serving immediately, wrap in plastic or keep in an airtight container (see more about storing bread below).
How To Store
White chocolate chip pumpkin bread can be stored at room temperature for about 2-3 days, in the fridge for around 1 week, and in the freezer for 6 months. Wrap it tightly in plastic wrap or in freezer bags to store properly.
Recipe
Pumpkin White Chocolate Chip Bread
Equipment
- 9x5 loaf pan
- electric hand or stand mixer
- whisk
Ingredients
- 2 cups all purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 cup light brown or coconut sugar packed
- ½ cup extra virgin olive oil
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups pumpkin puree or one 15 ounce can
- ½ cup chocolate chips milk, white, or semisweet chocolate
- ½ cup chopped almonds optional
Instructions
- Preheat the oven to 350°F. Grease a loaf pan with butter and dust with a small amount of flour.
- In a small bowl, combine the all purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, cloves, and ginger. Mix until combined.
- In a large bowl, beat the olive oil, vanilla extract and brown sugar on medium speed (or with a whisk) for 1 minute. Add the eggs and beat 1 minute more. Add the pumpkin puree and beat until the mixture is smooth, about 1 minute.
- Pour the bowl of dry ingredients into the bowl of liquid ingredients. Beat until combined, about 2 minutes.
- Coat the almonds in a small amount of flour. Gently fold the almonds and chocolate chips into the batter using a spatula. *Coating the almonds in flour helps to keep the finished bread in tact where there are larger almond pieces, rather than falling apart when sliced.
- Pour the batter into the loaf pan and bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. Let rest in the pan for 15 minutes before transferring to a wire rack. Let cool for at least 30 minutes more before slicing.
Notes
Nutrition
Andrea says
this chocolate pumpkin bread turned out so so good! perfectly moist and so delicious!
Anna says
The bread was delicious, with soft and moist crumb and the almonds add such a nice crunch and flavour too!
Hayley Dhanecha says
Oh my goodness, this pumpkin bread sounds so delicious and looks so easy to make. Yum!
Katie Crenshaw says
This bread turned out so lovely! It has the perfect fall flavors. It is perfect with coffee or a dessert.
Cathleen says
I absolutely love pumpkin bread, and the addition of almonds was perfect! I am going to make this over and over this fall season 🙂
Amy Liu Dong says
A good and tasty bread to make for everyone this weekend.
I am sure the will like this! Yum!
Mikayla says
I just love to make pumpkin bread every fall, this pumpkin bread with chocolate is so delicious it is now added to the every fall list.
Amanda Mason says
The almonds and the white chocolate were definitely a new twist and we loved every bite! I've been eating this for breakfast in the mornings with my coffee. Really good recipe!