White Chocolate Pumpkin Bread

White Chocolate Pumpkin Bread

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.