Description
This White Chocolate Pumpkin Bread with Streusel Topping is a moist, flavorful fall treat combining warm spices, sweet pumpkin puree, and creamy white chocolate chips, all crowned with a buttery cinnamon streusel for a perfect balance of textures and tastes.
Ingredients
Scale
Bread Ingredients
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 3/4 cup white chocolate chips
Streusel Topping Ingredients
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup cold butter, cubed
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9 by 5-inch loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 and 3/4 cups flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until evenly combined.
- Combine Wet Ingredients: In a large bowl, beat the eggs, granulated sugar, and brown sugar until smooth. Then add the pumpkin puree, vegetable oil, milk, and vanilla extract. Mix until everything is well incorporated.
- Create the Batter: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing. Fold in the white chocolate chips carefully.
- Prepare Streusel Topping: In a separate bowl, mix 1/2 cup flour, 1/3 cup brown sugar, and 1 teaspoon cinnamon. Cut in the cold cubed butter using a fork or pastry cutter until the mixture becomes crumbly and resembles coarse crumbs.
- Assemble and Bake: Pour the batter into the greased loaf pan and smooth the top evenly. Sprinkle the prepared streusel topping evenly over the batter. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Slice and serve once cooled.
Notes
- Do not overmix the batter to keep the bread tender and moist.
- If the top is browning too quickly while baking, loosely cover the loaf with foil to prevent burning.
- For extra texture and flavor, consider adding chopped nuts like walnuts or pecans to the batter.
