Pumpkin Nutella Bread
Recipe from Two Peas and 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.