Moist pumpkin loaf studded with white chocolate chips; aromatic, spiced, and perfect for breakfast or dessert.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
→ Wet Ingredients
08 - 1 cup canned pumpkin purée
09 - 2/3 cup granulated sugar
10 - 1/2 cup packed light brown sugar
11 - 2 large eggs
12 - 1/2 cup vegetable oil
13 - 1/4 cup milk
14 - 1 teaspoon pure vanilla extract
→ Add-ins
15 - 3/4 cup white chocolate chips, plus extra for topping
# Directions:
01 - Preheat oven to 350 degrees Fahrenheit. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined.
03 - In a large bowl, whisk together pumpkin purée, granulated sugar, light brown sugar, eggs, vegetable oil, milk, and vanilla extract until the mixture is smooth and homogenous.
04 - Gradually stir the dry ingredients into the wet mixture, mixing gently with a spatula or spoon until just incorporated. Avoid overmixing to ensure a tender crumb.
05 - Gently fold in the white chocolate chips until evenly distributed throughout the batter.
06 - Transfer the batter to the prepared loaf pan, smoothing the top. Sprinkle additional white chocolate chips over the batter for garnish if desired.
07 - Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center emerges clean or with only a few moist crumbs attached.
08 - Let the loaf cool in the pan for 10 minutes, then transfer onto a wire rack to cool completely before slicing.
