White Chocolate Pumpkin Bread with Streusel Topping
Moist White Chocolate Pumpkin Bread with Streusel Topping. The ultimate fall bread recipe for breakfast and holiday party treats!
‘Tis the season of all things pumpkin! Today’s recipe is White Chocolate Pumpkin Bread with a super delicious cinnamon streusel topping. It is out of this world delicious and totally addicting, so beware, my friends. If you loved my Glazed Chocolate Chip Pumpkin Bread, then you will fall in love with this one, too. It’s a must-bake fall dessert you can enjoy any time of day (or any season if you’re a true pumpkin lover).
Looking for more homemade bread recipes? Explore more top-loved favorites here.
WHITE CHOCOLATE PUMPKIN BREAD WITH STREUSEL TOPPING
This bread is so moist it practically melts in your mouth, and the white chocolate chips throughout make every bite simply amazing. But besides all of the above, the winning part is the cinnamon streusel topping. It is so good! Now, excuse me while I go make another loaf.
Find my expert tips on how to make white chocolate pumpkin bread with streusel topping below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️
Why You’ll Love This White Chocolate Pumpkin Bread with Streusel Topping:
- Seasonal Flavors: Made with real pumpkin puree and warm spices like cinnamon, nutmeg, and cloves.
- Sweet White Chocolate Chips: Add creamy, rich bursts of sweetness in every bite.
- Crunchy Streusel Topping: A buttery brown sugar crumb topping that bakes golden and crisp.
- Easy Fall Bread Recipe: Comes together with simple pantry ingredients in just minutes.
- Perfect For Any Occasion: Enjoy for breakfast, dessert, or as a festive fall and holiday treat.
- Crowd-Pleasing and Shareable Fall Dessert: Makes a beautiful loaf to slice, serve, or gift.
- Make-Ahead Friendly: Keeps well for several days, making it a great make-ahead bake.
Ingredients
Pumpkin Bread
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup milk (I use 2%)
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup white chocolate chips
Streusel Topping
- 2 1/2 Tablespoons light brown sugar
- 1/2 Tablespoon all-purpose flour
- 1/2 Tablespoon butter cold
- 1/2 teaspoon ground cinnamon
- pinch of salt
Instructions
For The Pumpkin Bread
Preheat oven to 350° F. Grease a 9×5-inch loaf pan with non-stick spray.
In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and clove.
In a separate bowl, combine eggs, canned pumpkin, sugar, brown sugar, milk, oil, and vanilla. Add wet ingredients to dry ingredients, along with the white chocolate chips, and stir until just combined and no streaks of flour remain. Pour batter into prepared loaf pan. Top with streusel.
Bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean. (You may want to put a piece of foil over the top to prevent the top from burning the last 10 minutes) Remove from oven and cool in the pan.
For The Streusel Topping
Combine brown sugar, flour, cinnamon, and salt. Add the cold butter and, using your clean hands, rub the ingredients together until they resemble coarse sand.
Servings
Yields: 1 white chocolate chip pumpkin loaf.
Storage and Reheating
Store White Chocolate Pumpkin Bread in an airtight container at room temperature for 2–3 days or in the fridge for up to 5–6 days. For longer storage, freeze the whole loaf or slices tightly wrapped for up to 2 months and thaw before serving.
To reheat, microwave individual slices for 10–15 seconds or warm the whole loaf in a 300°F oven for 10–15 minutes, covering with foil to keep the streusel from over-browning.
Holly’s Tips for the Best White Chocolate Pumpkin Bread:
- Measure The Flour Correctly: Spoon and level flour into your measuring cup to avoid a dense loaf.
- Don’t Overmix The Batter: Stir until just combined so the bread stays light and tender.
- Chill The Streusel If Needed: If your kitchen is warm, refrigerate the streusel for 5 minutes before sprinkling it on top to help it bake up crumbly and crisp.
- Check For Doneness Early: Start checking at 50 minutes with a toothpick; ovens vary, and you don’t want a dry loaf.
- Tent With Foil: If the streusel starts browning too quickly, loosely cover the loaf with foil during the last 10 minutes of baking.
- Let It Cool Before Slicing: Allow the bread to rest in the pan for at least 15 minutes, then transfer to a wire rack to finish cooling so it slices cleanly.
- Enhance The Flavor: Add a sprinkle of extra white chocolate chips or a dusting of powdered sugar on top for a bakery-style finish.
Frequently Asked Questions:
Yes! This bread actually tastes even better the next day as the flavors meld. Store it tightly wrapped at room temperature or in the fridge until ready to serve.
Yes! Skip the pumpkin pie filling, which has added sugar and spices, because it can throw off the flavor and texture.
If you notice the topping browning too quickly, loosely tent the bread with foil during the last 10 minutes of baking.
Yes! You can use semi-sweet, dark, or even caramel chips for a flavor twist.
You can substitute 1 teaspoon of pumpkin pie spice for the cinnamon, nutmeg, and cloves.
This usually happens if the batter is overmixed or too much flour is added. Be sure to spoon and level your flour and mix until just combined.
To make White Chocolate Pumpkin Bread with Streusel Topping gluten-free, simply swap the all-purpose flour in both the bread and streusel for a quality 1:1 gluten-free flour blend, like King Arthur Measure-for-Measure or Bob’s Red Mill. Double-check that your baking powder, vanilla, and white chocolate chips are gluten-free, as some brands may include additives. With these easy adjustments, you’ll still enjoy the same moist, flavorful pumpkin bread with a crunchy streusel topping, just without the gluten.
Similar Recipes
Craving something similar? Try my Glazed Chocolate Chip Pumpkin Bread next.
Craving something different? My Pumpkin Cinnamon Rolls are the best flavors of fall in every ooey-gooey bite.
Looking for a warm and cozy fall dessert? My Pumpkin Cobbler is delicious served warm with a dollop of vanilla ice cream.
Looking for something lighter? My pumpkin cakes are a great place to start: Pumpkin Roll Cake, Pumpkin Spice Crumb Cake, and Pumpkin Cake with Cream Cheese Frosting.
Have you made this White Chocolate Pumpkin Bread with Streusel Topping recipe? 🎃
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White Chocolate Pumpkin Bread with Streusel Topping
Ingredients
Pumpkin Bread
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup milk (I use 2%)
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup white chocolate chips
Streusel Topping
- 2 1/2 Tablespoons light brown sugar
- 1/2 Tablespoon all-purpose flour
- 1/2 Tablespoon butter cold
- 1/2 teaspoon ground cinnamon
- pinch of salt
Instructions
For The Pumpkin Bread
- Preheat oven to 350° F. Grease a 9×5 inch loaf pan with non-stick spray.
- In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and clove.
- In a separate bowl, combine eggs, canned pumpkin, sugar, brown sugar, milk, oil and vanilla. Add wet ingredients to dry ingredients, along with the white chocolate chips and stir until just combined and no streaks of flour remain. Pour batter into prepared loaf pan. Top with streusel.
- Bake 55 to 60 minutes or until a toothpick inserted in center comes out clean. (You may want to put a piece of foil over the top to prevent top from burning the last 10 minutes) Remove from oven and cool in pan.
For The Streusel Topping
- Combine brown sugar, flour, cinnamon and salt. Add the cold butter and using your clean hands, rub ingredients together until it resembles coarse sand.
Notes
Recipe adapted from: Eat Cake For Dinner.
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This looks so scrumptious! I cannot wait to make this!
This looks so good!
How much on the white chocolate chips?
3/4 cup
I bought a pack of three mini foil loaf PANS and the recipe fit in the three of them perfectly. I cooked them for 45 minutes and they came out wonderful!