Hurray! Hurricane Matthew is over, and I decided to celebrate with this amazing White Chocolate Chip Pumpkin Bread. On Saturday we headed out to shul, then barely made it back. The rain was coming down in sheets, but sideways due to the wind. Shortly after we got home, the power went out. We made the best of it. Salad for lunch, cereal for dinner, shadow puppets for entertainment. Oh yeah, and we ate all the ice cream for safety reasons. In all, the power was out for about six hours. Others had it much worse. For some, power and water went out. I don’t think anyone expected Matthew to come this far inland, but boy did it ever. And there was terrible destruction in other regions of North Carolina.
This morning the sun was bright, the air was clean and there were branches all over our lawn and neighborhood. The temperature didn’t get out of the 60s all day, which was fine. The atmosphere was so crisp and fall-like. It felt like a dream.
I’ve joined a monthly food blogger recipe swap. Every month I recreate another blogger’s recipe and another blogger recreates mine. This month I was assigned Simply Delish Eats. As I was looking through the recipes, I was tempted by a lot of them, but then I saw it. Pumpkin Bread on a cool, bright October day? Yes, please! Better yet, the blogger recommended included chocolate chips. Hey, no problem. I’ll do that!
This Pumpkin Bread is going to make your house smell like heaven. No joke. And let me tell you, it’s beyond yummy. I did change a couple things. The original recipe called for an equal amount of cinnamon and nutmeg. I find nutmeg to be a very overpowering spice, so I made changes I though would be more appropriate. One mistake I made was not baking it long enough. Instead of using one bread pan, I used two smaller loaf pans, and only baked them for 60 minutes, instead of 75. Perfect if you want cake, but a bit crumbly for bread. Go ahead and bake the entire 75 minutes.
Want this recipe for a crisp Autumn day? Pin this pic!
Recipe adapted from Simply Delish Eats.
- • 1 cup pumpkin puree
- • 2 eggs
- • 1 1/2 cups white sugar
- • 1/2 canola oil
- • 1/3 cup water
- • 1 2/3 cup flour
- • 1 tsp salt
- • 1 tsp baking powder
- • 1/2 tsp baking soda
- • 1 1/2 tsp cinnamon
- • 1/2 tsp nutmeg
- • 1/2 tsp ground cloves
- • 8oz white chocolate chips
- Preheat your oven to 350 degrees F.
- Grease a bread pan, and set aside.
- In the bowl of a standing mixer, mix the pumpkin puree, eggs, sugar, canola oil and water until well-blended.
- In a separate mixing bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, nutmeg and ground cloves.
- In small batches, slowly blend the dry ingredients into the wet ingredients until they just come together.
- With a spatula, fold in the white chocolate chips (or regular chocolate chips or walnuts or whatever you choose) until they are mixed throughout the batter.
- Pour batter into your greased bread pan and place in the oven for 75 minutes.
- Once baked, set baking pan on a cooling rack until completely cooled, then cut in slices to serve.