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, applesauce, 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.
Pumpkin White Chocolate Chip Bread
A sweet twist on 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.
- 9x5 loaf pan
- electric hand or stand mixer
- whisk
- 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)
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.
In place of the ground cinnamon, nutmeg, cloves, and ginger, use 3 teaspoon of pumpkin spice seasoning.
Pumpkin bread keeps well at room temperature for 2-3 days. Wrap in plastic or store in a Ziploc baggie. It freezes well for up to 6 months stored in a freezer bag.
Dennis says
I loved the addition of the white chocolate chips to the pumpkin cake! I made it for my wife's book club and they loved it!
megane says
This is sooooo good! It turned out perfect and I could really eat it all myself but I will have to share. haha~
Heather says
Love a good pumpkin bread this time of year. Can't wait to try adding in some chocolate chips and almonds for a little crunch. YUM!
Chef Dennis says
I am really loving the taste of this Chocolate Pumpkin Bread especially with the almonds.
Agnieszka says
Can't wait to make this bread this fall!
Michelle | Taste As You Go says
I love how the white chocolate really complements the pumpkin. Great recipe!
Audrey says
The pumpkin and white chocolate go great together.
AmyG says
Hi Kristina, this looks amazing! I absolutely love Chocolate. What a great way to use up pumpkin that in this Chocolate Pumpkin Bread. Definitely on my bucket list to try!