Monterey White Chocolate Pumpkin Quick Bread

Monterey White Chocolate Pumpkin Quick Bread

White Chocolate Pumpkin Quick Bread
This delicious bread is among the best autumn tastes you
can get in California, or wherever in the world your kitchen might be located.
And, you can make cakes, cupcakes, or bread, all from the same recipe. It’s
very moist and light, plus, it’s made of pure fall deliciousness.

With a bit of chill in the air and unexpected rain in
California, suddenly I’m in the mood for everything autumn. The fall harvest
vegetables I’m most excited to taste this season are butternut squash, pumpkin,
eggplant, edamame, broccoli,
Get your pumpkins while they last

artichokes, beets, cabbages, and unusual varieties
of carrots. More original recipes with these are coming soon!

Monterey White Chocolate Pumpkin Quick Bread
Makes: 1 loaf or 4 small mini loaves
1-2/3C Cake flour (or
All-purpose flour)
¾ C      Granulated
¾ C      Brown sugar
1 t        Baking
1 t        Ground
¾ t       Salt
½ t       Baking
½ t       Ground
¼ t       Ground
2          Large eggs
1 C      Canned
pumpkin puree
½ C     Canola oil
½ C     Water
½ C     Ghirardelli
White Chocolate Chips
Preheat oven to 350 degrees. Line bottom of 9”x 5” loaf
pan with parchment paper and spray bottom and sides with cooking spray.
In a large bowl, combine the flour, sugar, baking soda,
cinnamon, salt, baking powder, nutmeg and cloves. In a medium bowl, whisk the
eggs, pumpkin, oil, and water. Stir into dry ingredients just until moistened.
Fold in white chocolate chips. Pour evenly into prepared baking pans.
Bake at 350 degrees for 65-70 minutes (for 4 mini loaves
cook for 35 minutes) or until a toothpick inserted in the center comes out
clean. For easier removal, cool in pan for 10 minutes before removing from pan
onto a cooling rack. Let cool before slicing for best results.

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