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Pumpkin White Chocolate Chip Bread

Helen T. Patterson
A moist and flavorful pumpkin bread loaded with chocolate chips and finished with a creamy white chocolate ganache. Perfect for breakfast, snacks, or dessert, this versatile recipe can be baked as a large loaf, mini loaves, or muffins. Quick to prepare and naturally fiber-rich, it’s an ideal treat for everyday baking.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert, Snack
Cuisine American, Fall Baking
Servings 1 (loaf or 9 mini-loaves / 12 cupcakes)

Equipment

  • 1 × 9-inch loaf pan (or mini-loaf pan or muffin pan)
  • 1 x Medium Mixing Bowl
  • 1 × Small mixing bowl
  • 1 × Electric mixer (stand or hand)
  • 1 × Whisk
  • 1 × Rubber spatula
  • 1 × Wire cooling rack
  • 1 × Measuring cups and spoons
  • 1 × Microwave-safe bowl (for melting chocolate)

Ingredients
  

For the Bread:

  • 4 oz ¾ cup white chocolate chips, chopped if using a bar
  • 1 ½ cups + 2 tbsp 195 g all-purpose flour
  • 1 ¼ tsp baking powder
  • ¼ tsp baking soda
  • ¾ tsp table salt or 1 tsp kosher salt
  • 2 tsp pumpkin pie spice
  • 4 tbsp 2 oz butter, room temperature
  • 1 tbsp 12 g vegetable oil
  • ¼ cup 50 g granulated sugar
  • ½ cup 106 g dark brown sugar
  • 2 large eggs room temperature
  • ¼ cup 57 g buttermilk
  • 1 tsp pure vanilla extract
  • 1 ½ cups 340 g pumpkin puree
  • 5 oz ¾ cup mini dark chocolate chips

For the White Chocolate Ganache Glaze:

  • 3 oz ½ cup white chocolate chips, chopped if using a bar
  • ¼ cup 57 g heavy cream
  • 1 tbsp 14 g butter, cut into pieces

Instructions
 

  • Preheat and Prepare Your Oven: Begin by preheating your oven to 350°F (176°C).
    This ensures your loaf or mini loaves will bake evenly from the moment they go in.
    While the oven warms, select your baking vessel—either a standard 9-inch loaf pan, a mini-loaf pan, or a muffin tin.
    Proper preparation of the pan is essential to prevent sticking.
    Grease the pan thoroughly with butter or vegetable shortening, then lightly dust with flour.
    If using paper liners for mini-loaves or muffins, line each cavity carefully to avoid folds or wrinkles that can affect the shape.
  • Melt the White Chocolate: Place 4 ounces of white chocolate chips (or chopped white chocolate bar pieces) in a microwave-safe bowl.
    Microwave the chocolate at 50% power for 1 ½ minutes.
    Remove and stir, then continue microwaving in 30-second intervals, stirring each time until completely smooth and melted.
    Be careful not to overheat, as white chocolate can seize easily. Set the melted chocolate aside to cool slightly while you prepare the batter.
  • Combine Dry Ingredients: In a medium-sized mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice.
    Use a whisk to ensure everything is evenly distributed.
    This step helps prevent uneven rising and ensures each slice has consistent flavor.
    Set this dry mixture aside.
  • Cream the Butter and Sugars: In the bowl of a stand mixer or with a hand mixer, add the softened butter, vegetable oil, granulated sugar, and dark brown sugar.
    Beat on medium-high speed for 4-5 minutes until the mixture becomes pale, light, and fluffy.
    Scrape down the sides of the bowl periodically to ensure all ingredients are fully incorporated.
    The creaming process is key to a soft, airy texture.
  • Add Eggs Gradually: Add the eggs one at a time to the creamed butter and sugar.
    After each egg, beat the mixture on medium speed for about 20 seconds and scrape down the sides of the bowl to prevent pockets of unmixed batter.
    This step ensures the eggs are fully integrated, helping the bread rise properly and maintain a tender crumb.
  • Mix Wet Pumpkin Ingredients: In a small bowl, whisk together the pumpkin puree, buttermilk, and vanilla extract until smooth.
    This mixture adds moisture, flavor, and richness to the bread.
    The buttermilk helps balance the sweetness and tenderizes the crumb.
  • Combine Wet and Dry Ingredients Alternately: Add the dry flour mixture and the wet pumpkin mixture to the creamed butter-sugar mixture in alternating portions.
    Begin with a portion of flour, followed by a portion of pumpkin, and continue until all ingredients are incorporated.
    Mix on low speed and stop as soon as the batter is just combined. Avoid overmixing, which can make the bread dense.
    Aim for a thick, smooth batter with no large pockets of flour.
  • Fold in Chocolates: Gently fold the melted white chocolate into the batter using a spatula or wooden spoon, stirring just until combined.
    Then, fold in the mini dark chocolate chips evenly.
    This ensures each bite has a balanced chocolate presence without breaking the structure of the batter.
  • Transfer Batter to Pan: Pour the batter into your prepared loaf pan, spreading it evenly with a spatula.
    If using a mini-loaf or muffin pan, divide the batter evenly among each cavity.
    The batter should reach nearly to the top, leaving a little room for rising. Smooth the surface lightly for even baking.
  • Bake Until Golden and Firm: Place your pan in the preheated oven.
    Bake mini-loaves or muffins for 20-30 minutes, and a standard 9-inch loaf for 50-60 minutes.
    Check doneness by inserting a toothpick into the center. If it comes out clean or with only a few moist crumbs, the bread is ready.
    Avoid opening the oven frequently, as sudden temperature changes can affect the rise.
  • Cool Before Removing: Allow the baked bread to rest in the pan for about 5 minutes.
    Then, carefully invert the loaf, mini-loaves, or muffins onto a wire cooling rack.
    Cooling completely prevents the bread from becoming soggy and ensures the ganache can be applied without melting into the surface.
  • Prepare the White Chocolate Ganache: Place 3 ounces of white chocolate in a small bowl.
    Heat ¼ cup of heavy cream in a microwave-safe container until it just begins to boil, about 45-60 seconds.
    Pour the hot cream over the chocolate and let it sit for 5 minutes to soften.
    Stir gently until the ganache is completely smooth, then add 1 tablespoon of butter, stirring until fully incorporated.
    Allow the ganache to cool slightly until it reaches a pourable but not runny consistency.
  • Glaze the Bread: Drizzle the ganache over mini loaves or muffins using a spoon or piping bag.
    For a standard loaf, you can spread the ganache evenly over the top.
    Let it set at room temperature until slightly firm, creating a glossy, decadent finish.
  • Slice, Serve, and Enjoy: Once the bread has cooled and the ganache is set, slice and serve.
    The loaf is perfect for breakfast, snacks, or dessert.
    Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
    Each slice is moist, tender, and bursting with chocolate and pumpkin flavor.

Notes

  • This bread is extremely versatile: you can bake it as a standard 9-inch loaf, mini-loaves, or muffins depending on your needs.
  • Shredding pumpkin or using canned pumpkin puree gives consistent moisture; avoid overly watery pumpkin, as it can make the bread dense.
  • For best results, use room-temperature eggs and butter to ensure smooth, even mixing and a tender crumb.
  • White chocolate can be substituted with milk or dark chocolate, though the sweetness balance may change slightly.
  • Always check the loaf for doneness with a toothpick; baking times can vary slightly depending on your oven or pan type.
  • This bread freezes beautifully—wrap slices tightly to enjoy later without losing moisture or flavor.