Pumpkin Bread with White Chocolate Chips and Raisins

I have made a lot of pumpkin bread through the years but this is certainly my favorite so far!  I tripped across a great site all about bread making – A Fresh Loaf – and I got the main ingredients for this recipe from that blog.  I made the mistake of doubling the following recipe.  While I am happy now that I have two large and two small loaves of delicious pumpkin bread (or, shall I say, two large and one small… since my children have already devoured one small loaf), it was quite difficult to mix all the ingredients in my mixer.  I had to split the dough between two bowls to add in the final ingredients of chips and raisins – the amount of dirty dishes seemed to multiply by the minute. 


1 can (15 oz.) pumpkin
1 1/2 cup brown sugar
1/2 cup butter (1 stick), softened
3 eggs (I used half real eggs and half egg beaters)
3 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup white chocolate chips (or butterscotch or cinnamon or chocolate)
1 cup raisins


Cream butter and brown sugar in a mixing bowl.  Add eggs. Add pumpkin.  Combine dry ingredients together in a separate bowl.  Add dry ingredients to wet ingredients.  Add chips and raisins.  Spread in one large loaf pan or 2 small loaf pans.  This batter would probably also make an excellent muffin!

Cook at 350 in greased loaf pan.  Small loaf pans – about 25 to 30 minutes.  Large loaf pan – about 50 minutes to one hour.  I tested mine with a fork to see if they were done.  Let cool about 10 or 15 minutes and then pop them out of the pan.  Enjoy!  

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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