Pumpkin Nutella Bread

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Don’t you love it that you can mix together the same basic ingredients, but bake it in a loaf pan instead of a round pan, and you suddenly have bread for “breakfast”, instead of cake for “dessert” ?!

Add a couple of ingredients like Pumpkin and Nutella, and you’ve just added vegetables and nuts (ie protein!), and now you can really fool yourself into thinking that you are eating a balanced meal.

If you have never eaten Nutella, you are definitely missing out. It is a creamy, spreadable combination of ground hazelnuts and chocolate. Cooking with it leaves you with a great excuse to lick that spatula clean-just don’t do it when your kids are around, or there will be lots of tears when you don’t share.

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I brought this Pumpkin Nutella Bread, along with some banana and zucchini breads, to our Seminary class for breakfast this morning, and it was the first to go! Although at six in the morning, a class full of teenagers will eat just about anything sweet.

The batter is a basic pumpkin bread batter, with Nutella beat into part of it, and then swirled together in a loaf pan.

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The Nutella swirls were especially moist and rich!

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This was the first time I’ve tried adding Nutella to my pumpkin bread, but I will definitely continue making it this way from now on!

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RECIPE:

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Pumpkin Nutella Bread

4 eggs
1 1/4 cups sugar
1 cup melted coconut oil (or vegetable oil)
1 tsp vanilla
1 16oz can of pumpkin
2 cups flour
1 tsp soda
2 tsp baking powder
2 tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
1 tsp salt
3/4 cup Nutella

Preheat oven to 350°F.

Beat eggs, sugar, oil, vanilla and pumpkin until light and fluffy.

Stir together flour, baking soda and powder, cinnamon, ginger, nutmeg and salt.  Stir into pumpkin mixture.  Remove 2 cups of batter and place in a small bowl. Using the mixer, beat the Nutella into the batter in the small bowl until smooth.

Grease and flour two medium loaf pans (or make one large loaf and several mini loaves or muffins). Spoon half of pumpkin batter, and then half of chocolate batter into the loaf pans. Swirl with a butter knife. Repeat layers with remaining pumpkin and chocolate batters. Swirl again.

Bake at 350°F for about 1 hour, or until top of loaf springs back when touched gently (or toothpick comes out clean). Check bread after about 30 minutes: cover loosely with foil if it is beginning to brown too quickly.

Yield: 2 medium loaves

 

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18 Comments

Filed under Breads, Breakfast/Brunch, Desserts

18 responses to “Pumpkin Nutella Bread

  1. Looks truly delicious! I’ll have one slice of each and a cup of coffee, please. 🙂

    Like

  2. Nutella makes everything so yummy. I made Nutella ice cream the other day. It tasted like the gelato you get in Italy.

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  3. cathincolor

    Hi Kelly. I’ve just discovered your blog and this looks so delicious. I can’t wait to try it. My kids love pumpkin bread & I’ve never used that Nutella but I’ve heard it’s wonderful. Can’t wait to try out your recipe. Love your pictures too! Cathy~

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  4. LKD

    This is a recipe even I may try! Thanks for sharing!

    Lorna

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  5. Charity Froggenhall

    Here via FoodPress. Congrats on being selected, but how can you not with pumpkin and Nutella?! Will try this for a special treat soon. 🙂

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  6. I love pumpkins

    so tasty!!

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  7. Modern Funk

    That looks amazing! I am a Nutella freak. I’ve got to try this recipe!

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  8. oh. my. god. This looks so delicious. I’m going to have to try this!

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  9. Super creative way to use Nutella….not like I need an “excuse” to use Nutella since it’s just so scrumptious…..but this will definitely make my “to-make” list! Thanks!

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  10. This looks fabulous! My friend just sent me this link with the directions to make it immediately and I think I just might!

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  11. janemaynard

    just wanted to let you know you were featured on FoodPress.com today – thanks for a great post! “see” you around! 🙂

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  12. OMGosh this looks divine! I love Nutella…so yummy! i love how one of the slices of bread is “smiling” at us 🙂 I use it between gingersnap cookies at Christmas, they make nice sandwich cookies but they go so fast! I have to hide them from my husband!

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  13. I love how the swirl looks on that cake! My daughter will love this one as she like nutella a lot. Thanks for sharing this recipe.

    Raymund
    http://angsarap.wordpress.com

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  14. Yum! Looks gorgeous! I recently made brownies with a pumpkin swirl and before that banana muffins with a nutella center. Nutella makes everything good.

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  15. Just want to say–I made this yesterday and LOVED IT. It was so delicious!!!

    Like

  16. Pingback: guess whos coming to dinner? no one…bon appetit!…thanksgiving recipes from my fav WordPress foodies | jeanne's blog

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