# Components:
→ 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 packed light brown sugar
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
# Directions:
01 - Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well blended.
03 - In a large bowl, whisk the pumpkin purée, granulated sugar, packed brown sugar, eggs, vegetable oil, milk, and vanilla extract until smooth and fully incorporated.
04 - Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until combined. Avoid overmixing for best texture.
05 - Fold in the white chocolate chips using a rubber spatula, ensuring even distribution throughout the batter.
06 - Transfer the batter to the prepared loaf pan, smoothing the top. Sprinkle extra white chocolate chips over the surface 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 attached.
08 - Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve as desired.
