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 when I wanted an autumn treat that felt both special and approachable. The combination of cozy spices with creamy white chocolate quickly became a favorite in my kitchen.
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
- Pumpkin purée: 1 cup (210 g), canned
- 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 oven and pan:
- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Combine dry ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Mix 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 mixtures:
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
- Fold in white chocolate:
- Fold in the white chocolate chips.
- Fill loaf pan:
- Pour batter into the prepared loaf pan. Smooth the top and sprinkle extra white chocolate chips over the batter if desired.
- Bake:
- Bake for 50–60 minutes, or until a toothpick inserted into center comes out clean or with just a few moist crumbs.
- Cool and slice:
- Let loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Save Sharing this loaf with my family on crisp autumn mornings has become a cherished tradition. We love enjoying thick slices fresh from the oven alongside mugs of hot coffee.
Required Tools
Mixing bowls, whisk, rubber spatula or spoon, 9x5-inch loaf pan, wire rack, parchment paper.
Allergen Information
Contains wheat (gluten), eggs, and milk. May contain traces of nuts if add-ins or white chocolate are processed in facilities with nuts. Always check labels.
Nutritional Information
Per serving (1 slice, based on 10 slices): Calories: 275, Total Fat: 11 g, Carbohydrates: 40 g, Protein: 4 g.
Save This Pumpkin White Chocolate Muffin Loaf is best enjoyed within three days. Store leftovers tightly wrapped at room temperature for delicious snacking anytime.
Recipe FAQ
- → How do I keep the loaf moist?
Use canned pumpkin purée, measure oil carefully, and avoid overbaking. Let cool before slicing for best texture.
- → Can I use fresh pumpkin purée?
Yes, but drain excess moisture first. The texture may vary from canned but will still be flavorful.
- → Which nuts go well in this loaf?
Pecans or walnuts add delightful crunch and complement the spices and chocolate chips.
- → How can I check if the loaf is baked through?
Insert a toothpick in the center. It should come out clean or with a few moist crumbs.
- → Is it possible to substitute white chocolate chips?
You may use milk or dark chocolate chips, though white chocolate enhances the creaminess without overpowering spice.
- → Can I use butternut squash instead of pumpkin?
Yes, butternut squash purée works well and offers a similar flavor and texture to pumpkin.
- → How should I store the loaf?
Wrap tightly and keep at room temperature for up to 3 days, or refrigerate for longer freshness.