I think that Pumpkin Bread is one of those super comforting, wonderfully decadent fall treats that I’ve loved ever since first trying in my school’s dining hall (although not the most glamorous of places) and wanted to try making myself to share with others.
I wanted to use a recipe that was easy, but delicious and remembered that this month’s Food Network Magazine included a neat little pull-out book with 50 Different Quick Bread Recipes and the very first one was for Pumpkin Bread. What luck!
What makes this recipe great is that you may already have all of the ingredients in your pantry, which will save you the hassle of having to run out to the store once (or even multiple times) before you’re ready to begin baking.
As I placed this pumpkin bread into the oven, I said a little prayer to the baking gods and hoped for the best because a few weeks ago I made a lemon-raspberry bread that I took out too early for fear of over baking it, and it ended up still being wet in the middle. Turns out I was worried for nothing with this one! This bread turned out being super moist and flavorful and not an ounce undercooked and I couldn’t have been more relieved. So now, I share unto you this awesome and super easy recipe that I hope you too will enjoy.
This recipe also didn’t call for white chocolate, but since I’ve always been a fan (and because Trader Joe’s had tons of bags of white chocolate chips near the registers for those who can be impulse buyers like myself) I decided to include them. They definitely were the perfect complement for this already fantastic bread and added just the right amount of sweetness.
White Chocolate Pumpkin Bread
- 1 cup Pumpkin Puree
- 1/2 Vegetable Oil
- 1/2 cup Light Brown Sugar
- 1/4 Cup Water
- 2 Eggs
- 1 teaspoon Vanilla
- 2 1/4 cups Flour
- 3/4 Granulated Sugar
- 2 teaspoons Baking Powder
- 1 1/2 teaspoons Pumpkin Pie Spice
- 1/2 teaspoon Salt
- Preheat the oven to 350° and line a 9-by-5 inch loaf pan with parchment paper, leaving an overhang on two sides; coat well with cooking spray. Set aside.
- Whisk 1 cup pumpkin puree, 1/2 cup each vegetable oil and light brown sugar, 1/4 cup water, 2 eggs and 1 teaspoon vanilla
- Separately, whisk 2 1/4 cups flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1 1/2 teaspoons pumpkin pie spice and 1/2 teaspoon salt.
- Melt 1/2 cup of white chocolate chips over double boiler or heat safe bowl placed over boiling water until smooth consistency.
- Fold the wet ingredients into the dry ingredients.
- Add the batter and drizzle melted chocolate over top.
- Bake 60 to 70 minutes until a toothpick inserted into the center of the loaf comes out clean.
- Let cool 1 hour, then remove the loaf from the pan and transfer to a rack to cool completely