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Pumpkin Nutella Bread

Recipe from Two Peas & Their Pod

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 1/2 cups sugar
  • 1/2 cup canola oil
  • 1/3 cup water
  • 1 cup canned pumpkin not pumpkin pie filling
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon hazelnut extract
  • 8 tablespoons Nutella 2 tablespoons per mini loaf

Instructions
 

  • 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.
  • *Note-You can make regular size loaves. This recipe should make 2 8x4 loaves. Adjust baking time to about 60 minutes.