• Sharon Rhys

Pumpkin Bread with White Chocolate

Fall is upon us and the weather has gotten cooler. This is certainly a great time to bake keeping the home warm at the same time. One of my favorite things to make is pumpkin bread. Only this time white chocolate is added to it.

Have you tried baking a pumpkin bread with some white chocolate? The white chocolate is subtle but it adds a little something to the bread. If you have not tried this combination, do give this recipe a go.



Makes: 1– 8" x 4" loaf


Dry Ingredients

1 cup all-purpose flour

½ cup white lily flour @whitelilybaking (see Notes)

1 tsp. baking powder

1 tsp. baking soda

1 tsp. ground cinnamon

½ tsp. ground nutmeg

¼ tsp. ground clove

¼ tsp. ground ginger

¼ tsp. salt


  1. Sieve all dry ingredients together in a large mixing bowl. Set aside.

Wet Ingredients

**¾ cup raw cane sugar (see Notes)

¾ cup pumpkin puree

½ cup grapeseed oil

½ cup organic apple sauce

1 tsp. vanilla extract

½ tsp. maple extract

½ tsp. lemon extract

Remaining Ingredients

**½ cup vegan white chocolate (melted – see Notes)


  1. Preheat the oven to 350°F. Line the bottom and oil an 8x4” loaf pan.

  2. Whisk all the wet ingredients together in a large mixing bowl until very well combined.

  3. Make a well in the center of the dry ingredients. Add the wet ingredients to the well. Gently fold the ingredients together until just incorporated.

  4. Pour ½ of the batter into the loaf pan. Pour ½ of the melted chocolate over the batter.

  5. Pour remaining batter into loaf pan. Top the batter with dollops of white chocolate.

  6. Swirl the white chocolate and batter at the top creating a marble pattern.

  7. Bake for ~48 – 50 mins. Check the loaf after 45 mins. Lightly cover the top with foil to prevent over browning. Continue baking for another 3 – 5 mins or until toothpick inserted into the center of the loaf comes out with little crumbs or clean.

  8. Cool for ~15 mins before removing from pan to finish cooling on a wire rack.

  9. Once it is cooled, slice and enjoy!


  • If you do not have white lily flour, use all-purpose flour.

  • I reduced the sugar in this recipe for personal preference. If you prefer a sweeter bread, add 1 cup raw cane sugar instead of ¾ cup.

  • You can melt the white chocolate using the double boiler method. The other method is to use the microwave.

  • With the microwave method, start with 30 secs on high. Take it out and give the chocolate a stir. Continue for another 10 secs. Remove from the microwave and stir until the chocolate is melted. If there are still chocolate bits, microwave for another 5 secs.


Did you try this recipe?

If you did, let me know how it went. Don’t forget to tag your photo with #sncxkitchen when you share on Instagram.

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