Oh-my-oh-my-oh-my.
Why hadn’t I tried putting white chocolate chips in my pumpkin bread? Temporary insanity?
Thank goodness the lightbulb finally came on.
I decided to try one loaf of my recipe with the standard mini-chocolate chips and one loaf with white chocolate chips. I couldn’t risk disappointing my boys. They are a bit obsessed with Chocolate Chip Pumpkin Bread.
Without hesitation, I choose the indulgent white chocolate. The boys loved it, too, but we’re split on which was THE BEST.
Good thing is that I don’t have to pick! The recipe makes two loaves and I will now make a loaf of each.
Ingredients List
- Cooking spray
- 2 cups sugar
- 2 cups canned pumpkin
- 1/2 cup canola oil
- 1/2 cup fat-free vanilla pudding
- 2 large eggs
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 1/4 teaspoons salt
- 1 teaspoon baking soda
- 2/3 cup white chocolate chips
Method
Preheat oven to 350°F.
Lightly oil two 4×8 loaf pans.
Combine sugar, pumpkin, oil, vanilla and eggs in a large bowl, stirring well with a whisk or stir for a few minutes on low in your mixer.
Combine flour, cinnamon, salt, and baking soda in a medium bowl. Slowly add flour mixture to pumpkin mixture, stirring just until moist. Fold in white chocolate chips.
Bake for 1 hour or until a wooden pick inserted in the center comes out clean.
Cool 10 minutes in pans on a wire rack. Then run a dinner knife around the edges, invert pans and remove bread. Flip loaves over and cool completely on a wire rack.
Serve slices warm (microwave for about 15 seconds) then add a little butter, a little cream cheese, a little whip cream or (if your like me) leave it alone and enjoy.
Leave a Reply