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Nutella Swirled Pumpkin Bread



After pasta, bread is the second most frustrating thing for me to take pictures of. And I'm making sure to let you guys know this first so that I could prepare you for the many awkward pictures to come in this post. I just can't do it y'all. I cannot get bread to look phenomenal. So, you're all just going to have to deal with subpar for now and trust my well-crafted descriptions.


OR we can keep this short and trust that Nutella makes everything awesome. I know nobody will argue with me on that. Especially if you've tasted Nutella before. If you've never tasted Nutella, I sincerely feel bad for your poor soul, but also, you should know, that Nutella is basically liquid gold.


And when you add it to this pumpkin bread, your tastebuds will hit the goldmine.


From the outside, it looks like your average pumpkin loaf, with some additional Nutella swirls. But cut into it, and you've got yet another swirl of Nutella shining through the middle. I actually didn't purposely mean for the swirl to be so swirly, but it came out swirly and I love it.


But the reason I really love it is because, since this bread isn't super moist, the Nutella filling gave it that gooey moistness it needed. It was the perfect balance! Also, the cinnamon, nutmeg, and ginger played really well on the chocolate-hazelnut flavor too, so it was all just a delicious party in my mouth.

And it can be a delicious party in your mouth too! It takes less than 10 minutes to throw everything together, so...what are you waiting for?!

Nutella Swirled Pumpkin Bread

Yield: One 10x5 inch loaf
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Ingredients:

2 cups all-purpose flour
1 and 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup pumpkin puree
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
2 tablespoons vegetable oil
2 tablespoons milk
pinch of vanilla powder (or 2 teaspoons vanilla extract)
3/4 cup Nutella

Directions:

Preheat oven to 350 degrees F. Spray a 10x5 inch loaf pan with cooking spray, then line with parchment paper like so, and spray again.

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

In another bowl, using an electric hand mixer, mix together pumpkin, granulated sugar, and brown sugar to combine. Add egg, oil, milk, and vanilla and beat together until well blended. Using a spoon, stir in dry ingredients until incorporated and no streaks of flour remain.

Pour half of the batter into prepared pan and spread evenly. Spoon 1/2 cup Nutella over the batter. Pour remaining batter over Nutella, and spread evenly to all corners, making sure you cover the Nutella. Dollop remaining 1/4 cup Nutella over the batter, then use a knife to swirl it in.

Bake in preheated oven for 35-40 minutes, or until a knife inserted into the center comes out clean. Let cool for 15 minutes in pan, before removing to a wire rack to cool completely.

Adapted from The Novice Chef

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