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Saturday, October 9, 2010

Pumpkin Nutella Bread

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I was smitten with the idea of this bread (pumpkin? Nutella? together?! perfection!), but was a little wary to include Nutella in baked goods after I attempted to put it in my brownies. While those remain some of the best brownies I've made, they lacked the Nutella flavor I was going for. But ultimately my curiosity won me over and I decided to go for it, hoping the Nutella would shine this time around.

I'm so glad I didn't wait any longer to make this bread! I love a plain pumpkin bread, or a chocolate chip studded pumpkin bread, but this Nutella pumpkin bread is positively sinful. Don't let Fall pass without taking time to try this. If you know someone who isn't familiar with Nutella, this is the perfect introduction. The rich hazelnut spread nicely matches the spice in the bread; you'll find yourself going back to the kitchen for just one more bite (not that I know anything about that...).

My Nutella was a little tough to break up with the knife so while some of it swirled cleanly into the loaf, I did have some chunks that sunk to the bottom and made it a little difficult to remove the bread from the pan. Don't you worry, those Nutella chunks did not go to waste! Just be sure to swirl your Nutella as best you can and heavily spray your bread pans.

One Year Ago: Red Cabbage Salad

Nutella Pumpkin Bread
from Two Peas and Pod
-1 3/4 cups all purpose flour
-1 tsp baking soda
-1/2 tsp salt
-1/2 tsp cinnamon
-1 1/2 tsp nutmeg
-1 1/2 cups sugar
-1/2 cup canola oil
-1/3 cup water
-1 cup canned pumpkin
-2 eggs
-1 tsp vanilla extract
-1/2 tsp hazelnut extract (I omitted)
-8 tbsp Nutella

1. Preheat oven to 350F. Spray 2 regular or 4 mini loaf pans with cooking spray.
2. In a medium bowl, mix flour, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, mix sugar, oil, water, pumpkin, eggs, and extracts until smooth.
4. Slowly add dry ingredients to the wet mixture, stirring until completely mixed.
5. Evenly divide batter among loaf pans. Drop 4 tbsp of Nutella per loaf (or 2 if using mini) onto the top of the batter. Using a knife, swirl Nutella into batter.
6. Bake loaf pans for 35-40 minutes, until an inserted toothpick comes out clean. Cool pans completely on a wire rack before removing loaves from pan and slicing. Can be eaten warm or cold (we stored ours in the fridge).