Pumpkin bread is one of my favorite fall treats, and I especially love it because it’s a) quick and easy to make, and b) so adaptable to a variety of additional flavors. Case in point: this awesome Nutella-swirled version. I basically just took the recipe I used for my pumpkin butterscotch bread, threw in some Nutella, and let the combination do its magic. The result? A moist, yummy version of a classic. Now if only I could pry myself away from the pan and stop eating this stuff by the plateful…
Pumpkin Nutella Bread
1 cup AP flour
1/2 tsp baking soa
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 large egg
3/4 cup granulated sugar
1/4 cup water
1/4 cup vegetable oil
1/2 tsp vanilla
1/2 cup packed pumpkin puree (canned or fresh)
1/3 cup Nutella
- Preheat your oven to 350 degrees. Grease a 9×5 loaf pan and set aside.
- In a small bowl, whisk together the flour, baking soda, salt, and spices.
- In a large bowl, beat the eggs, and then whisk together with the sugar, oil, water, pumpkin, and vanilla.
- Stir in the flour mixture until well-combined.
- Pour the batter into your prepared pan and then add in the Nutella. Use a knife or the back of a spoon to swirl it around.
- Bake the bread for one hour, or until an inserted toothpick comes out clean.
- Let the bread cool in its pan for at least an hour before cutting and serving.