{recipe} pumpkin nutella bread

 

Nutella and pumpkin, my trusty old friends that I seem to only see during Fall season. I have been making this pumpkin nutella bread for years, I bake it for friends and family and also make it whenever I do fundraising in a form of a bake sale.

pumpkin nutella bread (2)

 

I’ve adapted it to my taste, using a little bit less sugar and I’ve mastered the Nutella consistency so that it goes on top of the bread just right and with perfect swirls.

pumpkin nutella bread (4)

I’ve played around with the flour mix, sometimes using half whole wheat pastry flour.  But if I am making it to share with others, I stick to the original recipe (+ small adaptations). It seems to be a crowd pleaser, which I am not surprised.

I shared this bread with the chef at work and he said it was really good. I’ve made 2 batches so far this month, 4 medium loaves and 8 mini loaves.

pumpkin nutella bread (1)

 

If you love pumpkin or Nutella or both, make this.

pumpkin nutella bread (5)

 

Pumpkin Nutella Bread

 

Ingredients:

1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 tablespoon cinnamon
1 1/2 teaspoons nutmeg
1 1/4 cups sugar
1/2 cup canola oil
1/3 almond milk
1 cup canned pumpkin
2 eggs
1 teaspoon vanilla extract
8 tablespoons Nutella

Directions:

 

1. Preheat the oven to 350 degrees F. Spray 4 mini loaf pans with cooking spray. Set aside.

2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

3. In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and extracts. Whisk until smooth and combined.

4. Slowly stir in the flour mixture. Mix until ingredients are combined.

5. Pour the batter into the mini loaf pans, making sure batter is evenly divided. Drop 2 heaping tablespoons of Nutella onto each loaf pan. Swirl the Nutella into the pumpkin batter with a knife. Place the loaf pans onto a baking sheet and place in the oven. Bake for 40-45 minutes or until a toothpick comes out clean.

6. Place the loaf pans on a wire rack. Cool for 15 minutes in the pan and then carefully remove the loaves. Cool completely before slicing.

Recipe adapted from Two Peas and Their Pod

How I adapted the recipe:

– omitted hazelnut extract

– cut down sugar to 1 1/4 cups

– used almond milk instead of water

– I use about 1 tablespoon of Nutella per mini-loaf (I heated the Nutella in the microwave + add a little vegetable oil for thinner/better consistency).

– my favorite way to bake it is in my 8 mini-loaves pan, it is done around 20-25 minutes. This size is great for gift giving.

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Comments

  1. Looks totally delicious!

  2. I got so excited when I saw this! I love pumpkin, and who isn’t crazy about Nutella?! Thank you for sharing. This is on my to-make list! 🙂

  3. omgosh. I have to make this. stat.

Trackbacks

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