A delicious gorgeous loaf of gluten free white chocolate chip pumpkin bread with just five ingredients! All you need is flour, milk, pumpkin puree, pumpkin spice and white chocolate chips to make falls favorite flavor combination! (Gluten free, dairy free option, sugar free option, vegan option, vegetarian, FODMAP, nut free, egg free, soy free)
Preheat oven to 350 degrees. Grease and set aside muffin cups, mini loaf pan or loaf pan. In a bowl, stir together the flour, puree, spices and milk until smooth. Fold in the chocolate chips. Pour batter into loaf or muffin cup pan. Bake according to baking instructions listed in notes. Remove baked bread from oven and allow to cool for approximately ten minutes before removing from pan to cooling rack. Serve warm or cooled.
Notes
BAKING
Time is precious and I know you are busy so I've got a variety of options for cooking this bread!
Muffin Pan: Lightly grease a muffin pan and bake at 350 degrees for 20-22 minutes
Mini Loaf pan: Lightly grease your mini loaf pans and bake at 350 degrees for 22-27 minutes.
Loaf Pan: Lightly grease your loaf pan and bake at 350 degrees for 45-50 minutes.
Storing
After baking, allow your fresh loaf of bread to cool completely before storing in an airtight container for several days. You can also freeze your bread in an airtight container for up to one month.
Reheating
Are you a hot fresh out of the oven bread over? It's so simple to reheat your stored bread! Simply reheat for 10-20 seconds in the microwave for room temperature bread or 20-30 seconds for frozen bread.