White Chocolate Pumpkin Bread with Crumbly Streusel Topping
There are so many pumpkin bread recipes out there that they can all start to blend together! But a few years ago, I stumbled upon my absolute favorite version of this fall food and wanted to share it with you! This white chocolate pumpkin bread with cinnamon streusel topping is a nice twist on classic pumpkin bread! The added white chocolate chips and buttery streusel topping make it extra special and yummy!
Ingredients
For the White Chocolate Pumpkin Bread
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- ¾ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 large eggs
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup milk
- ¼ cup canola oil
- 1 tsp vanilla extract
- ½ cup white chocolate chips (I sometimes mix caramel bits in as well. So yummy!)
For the Crumbly Streusel Topping
- 2½ tbsp light brown sugar
- ½ tbsp all-purpose flour
- ½ tbsp unsalted butter (cold)
- ½ tsp ground cinnamon
- pinch of salt
Instructions
For the White Chocolate Pumpkin Bread
- Preheat oven to 350°F. Spray or line a 9x5 inch loaf pan with cooking spray or parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
- In another bowl, combine eggs, canned pumpkin puree, granulated sugar, brown sugar, milk, oil and vanilla. Whisk until well combined.
- Add your wet ingredients to your dry, stirring until just incorporated. Do not overmix! Gently stir in the white chocolate chips and then transfer to prepared loaf pan. Top with your crumbly streusel mixture.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in pan for 15 minutes, then remove to a wire rack to cool completely. Enjoy!
For the Crumbly Streusel Topping
- Combine brown sugar, flour, cinnamon and salt. Add the cold butter and, using your fingers, rub ingredients together until it becomes like sand. Sprinkle over your batter in the loaf pan prior to baking.
Notes
- This recipe was tested at high altitude (5,800 feet) and works perfectly as is. This will also work at lower elevations as well.
- Try different mix-in's! I also like to add some caramel bits as well. So yummy!
- If you have leftover pumpkin, you can freeze in an airtight container for a month.
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