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Freezer-Friendly White Chocolate Pumpkin Bread

This White Chocolate Pumpkin Bread is a twist on a yummy traditional fall recipe! It's SO delicious and it freezes wonderfully!

It’s my favorite time of year — when you can pull out your leggings and sweaters and are in the mood to cook and bake all things pumpkin!

My sister concocted this incredible recipe for freezer-friendly White Chocolate Pumpkin Bread. It’s a fun twist on traditional pumpkin bread and would be perfect to bake for snack or dessert (or you could even eat it for breakfast, you know! ;))

This would be a great recipe to bake ahead and then have on hand to share with friends or to serve at fall get-togethers! Yum! -Crystal


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3 Comments

  • M says:

    This is a great recipe! I doubled it and it came out wonderful! We added a little nutmeg and cardamom and a little less oil and sugar. Thank you!

  • Kathy Mack says:

    So funny story about my variation of your recipe (which is fabulous by the way)! I halved the recipe using 3 eggs, added a splash of vanilla and decided to put the cup of white chocolate chips in the batter to make 12 muffins. My husband said it was the best pumpkin bread or muffin he had ever tasted! So I made it again this past weekend, but cooked it in a loaf pan. Apparently the chips don’t like the 45 minute bake time, because they all melted, lol! It still tasted amazing, but that’s what I get for being too lazy to melt the chips and drizzle it on top of the bread😄. Thanks Crystal for my new fave recipe!

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