Grandma Anne’s Pumpkin Bread with White Chocolate Chips


The white chocolate chips are a delicious addition to the pumpkin bread Brian’s grandmother made! She used canned pumpkin but we like to grow or buy pie pumpkins in the fall for this recipe.


 Very versatile! For breakfast, you can make pumpkin muffins by omitting the chocolate chips and baking the batter in muffin tins. Switch it up and make cupcakes by frosting the muffins with your favorite cream cheese frosting. It’s even birthday party worthy! This bread freezes well so make an extra loaf for later. You’ll be happy you did!


Grandma Anne’s Pumpkin Bread with White Chocolate Chips
Serves 12

  1. 1 cup sugar
  2. ½ cup canola oil
  3. 2 eggs, slightly beaten
  4. 1 cup cooked pumpkin
  5. 1 ½ cup all purpose flour
  6. ¼ teaspoon baking powder
  7. 1 teaspoon baking soda
  8. ½ teaspoon salt
  9. 1 teaspoon ground cinnamon
  10. ½ teaspoon ground cloves
  11. ½ teaspoon ground nutmeg
  12. 1/3 cup white chocolate chips
  1. Preheat oven to 375ºF
  2. Coat loaf pan with cooking spray.
  3. Cream sugar and oil together in large bowl. Mix in egg and pumpkin.
  4. Combine the remaining dry ingredients.
  5. Add dry to wet ingredients and mix only until combined. Do not over mix.
  6. Spread batter into a greased loaf pan.
  7. Top with white chocolate chips and stir gently into top half of the batter.
  8. Bake for about 45 minutes or until toothpick comes out clean.
  1. Double the recipe to make two loaves of bread and use up the whole can of pumpkin. Use 3 eggs for double batch. This freezes well so make one for later.
  2. To increase the whole grains, I use an Ultragrain all-purpose flour (white and Ultragrain whole wheat flour) that contains 2 g fiber per ¼ cup.
  3. Nutrition per serving: 250 calories, 12 g fat, 3 g saturated fat, 34 g carbohydrates, 3 g dietary fiber, 224 mg sodium, 4551 IU vitamin A.
Taste of Zest

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