Save A moist, aromatic loaf combining spiced pumpkin and creamy white chocolate, perfect for breakfast or an indulgent snack.
I first made this Pumpkin White Chocolate Muffin Loaf for a weekend brunch and it quickly became a family favorite. The irresistible aroma while baking fills the house with warmth and anticipation.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: 1/2 tsp
- Ground ginger: 1/4 tsp
- Canned pumpkin purée: 1 cup (210 g)
- Granulated sugar: 2/3 cup (135 g)
- Light brown sugar: 1/2 cup (100 g), packed
- Eggs: 2 large
- Vegetable oil: 1/2 cup (120 ml)
- Milk: 1/4 cup (60 ml)
- Pure vanilla extract: 1 tsp
- White chocolate chips: 3/4 cup (120 g), plus extra for topping
Instructions
- Prepare the pan:
- Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Mix the dry ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Mix the wet ingredients:
- In a large bowl, whisk pumpkin purée, granulated sugar, brown sugar, eggs, oil, milk, and vanilla until smooth and well combined.
- Combine wet and dry:
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
- Fold in chocolate chips:
- Fold in the white chocolate chips.
- Bake the loaf:
- Pour the batter into the prepared loaf pan. Smooth the top and sprinkle extra white chocolate chips over the batter if desired.
- Check for doneness:
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and slice:
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Save My kids love helping sprinkle the extra white chocolate chips just before baking. It's always a joy to enjoy warm slices together on chilly mornings.
Required Tools
9x5-inch loaf pan, mixing bowls, whisk, rubber spatula or spoon, wire rack, parchment paper
Allergen Information
Contains wheat (gluten), eggs, and milk (white chocolate, milk). May contain traces of nuts if add-ins or if white chocolate is processed with nuts. Always check ingredient labels for allergens.
Nutritional Information
Per slice (based on 10 slices): 275 calories, 11 g total fat, 40 g carbohydrates, 4 g protein
Save Enjoy a slice with coffee or tea for a comforting breakfast. This loaf also makes a lovely addition to an autumn brunch table.
Recipe Questions & Answers
- → Can I use fresh pumpkin instead of canned purée?
Yes, just roast and mash fresh pumpkin until smooth. Ensure excess moisture is drained for the best loaf texture.
- → What type of white chocolate chips work best?
Standard white chocolate chips are great, but you may use chopped white chocolate bars for richer pockets of flavor.
- → How do I tell if the loaf is fully baked?
Insert a toothpick in the center; it should come out clean or with a few moist crumbs, not raw batter.
- → Can I add nuts or other mix-ins?
Absolutely. Pecans, walnuts, or extra chocolate chips add texture and taste. Fold into the batter before baking.
- → Is this loaf suitable for vegetarians?
Yes, all included ingredients are vegetarian-friendly, but check white chocolate for dairy content if needed.
- → How should I store the loaf?
Cool completely, wrap tightly, and store at room temperature for up to 3 days or refrigerate for longer freshness.