I definitely love a good pumpkin recipe – and not just in the fall. I could eat them year-round. I’m not a huge PSL fan – so I usually indulge in one Pumpkin Spice Latte a year – but they are just a bit sweet for me. But, a grande drip with a slice of pumpkin bread? Sign. Me. Up.
The great thing about this recipe is that it is SUPER EASY. I’ve updated the method a little bit to combine wet and dry ingredients, but the original, bent-up card in my cookbook is just a one-bowl, mix and pour recipe. Either, way, I love that this goes together in minutes.
I rarely use my mini-loaf pan, but it’s definitely handy for treats like this – because they’re small enough that they make perfect individual treats.
These actually remind me a lot of my favorite Pumpkin Kisses Muffins – little bits of candies and a super moist cake – they’re just missing the streusel topping. I love the look of the oat topping on these, but I gotta say, that sugary crumb topping on the muffins would be FANTASTIC on these.
A couple of tips to be aware of – first, make sure you toss your white chocolate chips in a bit of flour before folding them into the batter. This prevents the chips from sinking to the bottom of your well.
Make sure you coat the loaf pan completely with cooking spray. Mine still stuck just a little bit thanks to the white chocolate, so it might not be a bad idea to line each well with parchment paper, too.
Finally, when these come out of the oven, let them sit in the pan for about 10 minutes before you try to take them out. If the tops of your loaves expand over the edge of the pan, you can use a butter knife to kind of “tuck” the edges back into the pan. Works like a charm – just do it when the loaves are still warm.
My girls gobbled these up in less than 24 hours – I think these were breakfast, snacks and dessert for a whole day. Definitely a winner around here.
Hope you love them as much as we did!
- 1 and ½ cups sugar
- 1 and ⅔ cups flour
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- 1 teaspoon nutmeg
- 2 eggs
- ½ cup vegetable oil
- ½ cup water
- 1 cup pumpkin
- ¾ cup white chocolate chips, coated with flour.
- 2 teaspoons flour
- 2 Tablespoons rolled oats
- Preheat oven to 350 degrees (F).
- Spray an 8-tin mini loaf pan with cooking spray. Set aside.
- In a large bowl, combine dry ingredients. (Sugar, flour, baking powder, baking soda, salt, cinnamon,cloves and nutmeg.
- Whisk to combine.
- In a small bowl, sprinkle 2 teaspoons of flour over the white chocolate chips. Toss the chips to completely coat them with flour.
- In a smaller bowl, whisk together eggs, oil, water and pumpkin.
- Add wet ingredients to dry ingredients. Stir until just combined.
- Add white chocolate chips. Fold into batter.
- Divide batter evenly between loaf wells.
- Sprinkle the top of each loaf with rolled oats.
- Bake for 50-60 minutes or until a cake-tester comes out clean.