My future father-in-law is a really healthy guy. He exercises every day of the week, he eats really well, and he’s lost so much weight in the past few years that you almost can’t recognize him if you were to look back at pictures of him from five years ago! It’s really amazing and makes me wish that I had the will power that he does! Anyway, because of this, whenever I bake for him, I try to make it low-fat or low in sugar. I stumbled across this recipe for pumpkin bread the other day that had no butter and no oils in it! I almost didn’t believe it, and was a bit skeptical when I baked it because I was worried about it being moist enough, even though it did have a good amount of pumpkin puree in it. Well, lo and behold, it was delicious! It was delicate and very moist and had all of the flavors of fall, just as the recipe promised. I wrapped it up in parchment paper and a ribbon and was very pleased with the results. I added a small amount of white chocolate chips (only about 1/2 cup) and they added just the right amount of creamy sweetness to go with the spiced pumpkin flavor. You don’t really need the chips, though, as the bread itself was absolutely delicious. It’s October, so go ahead and start baking for autumn!
Line your pan with parchment paper and spray with Pam.
Combine the flour, salt, nutmeg, cinnamon, ginger, and cloves and set aside.
In another bowl, combine the brown sugar, pumpkin puree, buttermilk, vanilla, and egg in another bowl and mix well.
Scrape the bowl to make sure everything is mixed thoroughly.
Gradually mix in the dry ingredients, scraping the bowl to be sure that everything is combined well, but don’t overbeat!
Fold in the white chocolate chips by hand.
Spread the batter into the pan and bake at 350 degrees F for about an hour, until the bread is set.
I gave this to my future father-in-law when we went over for his house for dinner and we all really liked it! It was moist and flavorful and had just the right amount of spice.
Spiced Pumpkin Bread with White Chocolate Chips
Print this recipe
adapted from Pithy and Cleaver
1 1/2 cups all-purpose flour
1 1/4 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
15 oz pure pumpkin puree (about 1 3/4 cup)
1 cup firmly packed light or dark brown sugar
1/2 cup buttermilk
1 large egg
1 teaspoon vanilla extract
1/2 cup white chocolate chips
1. Preheat the oven to 350 degrees F. Line your loaf pan with parchment paper (if you have it; it just helps the bread to come out much easier) and spray with Pam.
2. Mix the flour, baking soda, salt, and spices together in a small bowl and set aside.
3. In a large bowl, mix pumpkin, sugar, buttermilk, vanilla, and egg together.
4. Add the dry ingredients to wet, mixing just enough to moisten everything (overmixing will make the bread tough and dry). Fold in white chocolate chips by hand.
5. Spread the batter into the prepared loaf tin and bake for about one hour, until set.
{ 16 comments… read them below or add one }
This sounds amazing! You always make the best stuff!
Ohh it looks wonderful and I love all the spices you used
totally my kind of bread!
i can hv it for breakfast, snack, teatime, after dinner dessert……
Looks healthy and delicious! Do you think I could easily make this in a muffin tin instead of loaf pan?
Do you HAVE to use buttermilk?
Wait! Father-in-law?! Did I miss the wedding? I thought you were still engaged?
This is wonderful! I’ve made it once already and am about to make two loaves for something I’m going to this weekend. I love it!
just wanted to let you know, i’ve now made this loaf 3 times in the past 2 weeks and it has been a big, big hit! great recipe, thanks!
I made this over the weekend and it was absolutely delicious! I accidentally put way too much white chocolate chips and it spilled over while baking (totally my fault). But I love this bread and can’t believe there’s no oil because it’s so moist! Going to make this again and again. Thank you!!
I’ve made this recipe twice and each time I’ve had the same problem: the bread never seems to “bread,” it just stays kind of mushy even after being baked for an hour and a half. Any suggestions to what I’m doing wrong? I’ve triple-checked the recipe, but I can’t seem to make it work. I had the same problem with the pumpkin pancakes, too. Please let me know. Thank you!
Liz: Are you using pumpkin puree or pumpkin pie mix? Pumpkin pie mix has egg already in it, so double check that, just in case. You may also have an oven or burner that doesn’t get to a high enough temperature. If this is the case, for the bread, just cover it with foil about 3/4 of the way through its cooking time so the top doesn’t brown too much.
I made this yesterday and it’s delicious! Thanks for the recipe.
You’re quite welcome!
Gia: Absolutely! Just be sure to adjust the baking time.
Gabrielle: You can make your own buttermilk by combining 1 tablespoon of vinegar or lemon juice in a measuring cup and pouring in regular milk up to the 1 cup line. Let sit for 5 minutes and ta-da! Buttermilk!
Chioma: I meant to say future father in law!