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Pumpkin White Chocolate Bread

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Pumpkin White Chocolate Bread

Pumpkin White Chocolate Bread

Photo © Elizabeth Yetter

My daughter loves white chocolate so I have been testing it out in some of my recipes. This delicious pumpkin bread has white chocolate chips added to the batter, along with a simple selection of spices to bring the sweet, autumn flavors out. Make this as a dessert bread or as a quick gift bread. Also, regular chocolate chips or dark chocolate chips can be used in place of the white chocolate chips in this recipe.

Yield: 1 loaf.

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Ingredients:

  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ginger
  • pinch of ground cloves
  • 3/4 cup white chocolate chips
  • 7 Tbsp butter, soft
  • 1 cup light brown sugar, packed
  • 2 large eggs
  • 1-1/2 cups pumpkin puree
  • 1 tsp baking soda

Preparation:

Preheat oven to 350 degrees F. Lightly grease 8 x 5-inch bread pan.

In medium bowl, add flour, baking powder, salt, ground cinnamon, ginger, ground cloves, and white chocolate chips. Mix ingredients together. In a second medium bowl, add butter, light brown sugar, large eggs, pumpkin puree, and baking soda. Blend wet ingredients well. Scrape wet ingredients into dry ingredients.Mix until wet. Scrape into prepared bread pan. Bake at 350 degrees F for 60 minutes or until inserted knife comes out clean. Remove from oven and let cool in pan for 10 minutes. Turn out onto baking rack and let cool completely.

Baking Tips:

  1. You can use butternut squash in place of pumpkin in this recipe.Prepare fresh butternut squash for baking the same way as you would fresh pumpkin.

  2. Keep your baking soda fresh by storing it in a plastic container or glass jar.

  3. Store flour properly to keep it from spoiling.

  4. Egg substitute can be used in place of the egg.

  5. To freeze this bread, allow it to cool completely after baking. Wrap loaf tightly in plastic wrap, and freeze for later.

  6. When measuring out brown sugar, always pack it down into the measuring cup or spoon unless the recipe tells you to do otherwise.

  7. Store brown sugar into an airtight container to keep it from becoming hard.

  8. Make baking powder substitute by combining 1 teaspoon baking soda and 2 teaspoons cream of tartar. This will replace the 1 tablespoon of baking powder called for in this recipe.

  9. Buy baking powder in small quantities if you do not bake a lot. Baking powder looses its potency over time.

  10. Preheat your oven before you begin mixing the batter. This way, by the time you are finished mixing the batter and putting it into the bread pan, the oven should be fully heated. If it is not ready, wait the extra minute or two until the oven has reached the proper temperature.
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  7. Pumpkin White Chocolate Bread - Pumpkin Quick Bread Recipe

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