Thursday, October 24, 2013

Pumpkin Bread with White Chocolate Chips

Joy smells like my mom’s pumpkin bread when I come home from school.
My son wrote that for a poem in third grade.  You can safely bet that I've made a lot of loaves of White Chocolate Chip Pumpkin Bread since then!
My favorite time to make Pumpkin Bread is on Sunday evenings. We have a few slices that night for dessert when it's fresh from the oven. And, the best part is that Pumpkin Bread makes the Monday morning madness way more manageable. I know just what everyone wants for breakfast and it's ready to go. 
Oh, and if you think you need "real" chocolate for your pumpkin bread, there's a recipe for that, too. This pumpkin bread recipe makes two loaves, and I usually make a loaf with white chocolate chips and a loaf of semi-sweet mini chocolate chips. The boys always have a slice of each in the morning, because it's too hard to decide which is better. 
  • 2 cups granulated sugar
  • 2 cups canned pumpkin
  • 1/2 cup vegetable oil
  • 2 fat-free vanilla pudding snack cups
  • 2 large eggs
  • 3 cups flour (I use 1 1/2 cups whole wheat and 1 1/2 cups all purpose flour)
  • 2 teaspoons ground cinnamon
  • 1 1/4 teaspoons salt
  • 1 teaspoon baking soda
  • 2/3 cup white chocolate chips
Step 1: Preheat oven to 350°F.
Step 2: Lightly oil two 4×8 loaf pans. I just dip a paper towel into some vegetable oil and lightly coat my pans. 
Step 3: In a large mixing bowl, add sugar, pumpkin, vegetable oil, vanilla extract and eggs. Gently whisk it all together until ingredients are combined.
Step 4: Stir together flour, cinnamon, salt, and baking soda in a medium-sized mixing bowl. 
Step 5: Add half of the flour mixture to the pumpkin mixture and stir until moist. Add the other half of flour mixture and continue to stir until all ingredients are combined and moist. 
Step 6: Fold white chocolate chips into the batter.
Step 7: Pour batter into two loaf pans and bake side-by-side on the middle rack for 1 hour or until a wooden pick inserted in the center comes out clean.
Step 8: Cool 10 minutes in pans on a wire rack. Then run a dinner knife around the edges of the loaf, 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 you're like me, just gobble it down as it is.