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.
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.
The Nutella swirls were especially moist and rich!
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!
Pumpkin Nutella Bread
1 ¼ cups sugar
1 cup melted coconut oil (or mild olive oil)
1 tsp vanilla
1 (16 oz) can of pumpkin
2 cups flour
1 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
1 tsp salt
¾ 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.