# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
→ Wet Ingredients
08 - 1 cup canned pumpkin purée
09 - 2/3 cup granulated sugar
10 - 1/2 cup light brown sugar, packed
11 - 2 large eggs
12 - 1/2 cup vegetable oil
13 - 1/4 cup milk
14 - 1 teaspoon pure vanilla extract
→ Add-ins
15 - 3/4 cup white chocolate chips, plus extra for topping
# How to make it:
01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger until evenly blended.
03 - In a separate large bowl, whisk pumpkin purée, granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract until the mixture is smooth and uniform.
04 - Add the dry ingredients to the wet mixture in batches, stirring gently just until no pockets of flour remain. Avoid overmixing for best texture.
05 - Fold in white chocolate chips, distributing evenly throughout the batter.
06 - Spread batter into prepared loaf pan and smooth the surface. Sprinkle extra white chocolate chips on top for garnish if desired.
07 - Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
08 - Allow the loaf to rest in the pan for 10 minutes before turning out onto a wire rack to cool completely. Slice and serve when fully cooled.
