White Chocolate Pumpkin Bread – a delicious recipe with Unsalted Butter, Sugar, Eggs, Cinnamon, Vanilla, Pumpkin. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350 degrees F. Spray a loaf pan with non-stick cooking spray.
2
In a medium sized bowl combine the butter and sugar and cream together until light and fluffy. I used my stand mixer to make it nice and easy on me. Scrape down the sides of the bowl a couple times if you use your stand mixer.
3
Add the eggs, one at a time, and mix until combined well.
4
Next pour the cinnamon, vanilla, and pumpkin into the bowl and mix until well combined.
5
By hand, stir in the flour and baking soda just until combined.
6
Stir in the chocolate chips. Pour the batter into the prepared pan.
7
Bake at 350 degrees F for 60 minutes, or until a knife inserted in the center comes out clean.
758
kcal
Calories
35
g
Fat
97
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cups Unsalted Butter, Softened, 3/4 cups Sugar, 2 whole Eggs, 1/2 teaspoons Cinnamon, and more.
Yes, White Chocolate Pumpkin Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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