Description
This White Chocolate Pumpkin Bread is a moist and flavorful quick bread featuring the warm spices of cinnamon, nutmeg, and cloves, with creamy white chocolate chips throughout. Topped with a crunchy cinnamon streusel, this loaf combines comforting pumpkin and sweet white chocolate for an irresistible fall treat.
Ingredients
Scale
Pumpkin Bread
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup milk (2% preferred)
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup white chocolate chips
Streusel Topping
- 2 1/2 Tablespoons light brown sugar
- 1/2 Tablespoon all-purpose flour
- 1/2 Tablespoon cold butter
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly using non-stick spray to ensure easy removal of the bread after baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ground cloves. Whisk these together to evenly distribute the spices and leavening agents.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, canned pumpkin puree, granulated sugar, light brown sugar, milk, vegetable oil, and vanilla extract until smooth and well blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredient bowl. Add white chocolate chips, and gently fold everything together just until no streaks of flour remain. Take care not to overmix to keep the bread tender.
- Prepare the Streusel Topping: In a small bowl, mix the light brown sugar, all-purpose flour, ground cinnamon, and a pinch of salt. Add cold butter and use your hands to rub the mixture until it resembles coarse sand.
- Assemble the Bread: Pour the batter into the prepared loaf pan. Evenly sprinkle the streusel topping over the batter for a sweet, crunchy crust.
- Bake the Bread: Bake in the preheated oven for 55 to 60 minutes. Check doneness by inserting a toothpick in the center; it should come out clean. If the top starts browning too quickly, tent with foil for the last 10 minutes of baking.
- Cool the Bread: Once baked, remove the loaf from the oven and allow it to cool in the pan before removing and slicing. This helps the bread set and prevents crumbling.
Notes
- If you prefer a dairy-free version, substitute the milk with almond or oat milk and use dairy-free white chocolate chips.
- Make sure the butter for the streusel topping is cold to achieve the desired crumbly texture.
- Store the bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- You can freeze the baked bread for up to 2 months; thaw overnight at room temperature.
- For an extra spice boost, consider adding a pinch of ginger or allspice to the dry ingredients.
