White Chocolate Pumpkin Nut Bread
Author: Adventures of a Traveling Foodie
  • 1-15 ounce can Libby's 100% pure pumpkin
  • 1 - ⅔ cups light brown sugar
  • ⅔ cup canola oil
  • 2 tsp bourbon vanilla
  • 4 eggs
  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • ⅛ tsp ginger
  • ⅛ tsp nutmeg
  • ½ cup of macadamia nuts, chopped and roasted
  • ¼ cup pecans, chopped and roasted
  • >>>You will also need:
  • 4 ounce of Ghiradelli white chocolate premium baking bar (for glaze)
  • 9x5x3 pan for one loaf. Otherwise divide mixture into smaller size loaf pans.
  1. Grease bottom of pan only.
  2. Place oven rack in second lowest position so top of pan is centered in oven.
  3. Preheat oven to 350 degrees.
  4. Mix pumpkin, sugar, oil, and vanilla in large bowl.
  5. Lightly beat eggs in separate bowl, then add to mixture.
  6. Mix all dry ingredients well in medium bowl.
  7. Gradually add dry to wet.
  8. Mix until dry is blended in.
  9. Then gently stir in nuts.
  10. Pour into pan.
  11. Bake 70-80 minutes or until toothpick inserted in center comes out clean.
  12. Note: if using smaller pans check after about 50-55 minutes.
  13. Once done, cool for 10 minutes on wire rack.
  14. Gently loosen sides of loaf from pan, remove bread, and allow it to cool completely on wire rack.
  15. >>> For Topping:
  16. When the bread is almost cool, melt the white chocolate bar in small double boiler (or in small bowl in microwave).
  17. With a small spoon or spatula, spread melted chocolate over bread like frosting.
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Recipe by Adventures of a Traveling Foodie at https://adventuresofatravelingfoodie.com/2014/10/white-chocolate-pumpkin-nut-bread/