I love pumpkin anything, but when I saw this recipe for Nutella-Swirled Pumpkin Bread, I had to try it right away. I mean, pumpkin and chocolate? How could I resist? And, since it’s officially fall now, I can get away with it, even if it still feels like summer outside.
Nutella-Swirled Pumpkin Bread
Makes 1 large loaf or 3 mini loaves.
1 1/2 cups all-purpose flour
1 cup granulated sugar (I had some coconut sugar on hand, so I used that instead)
1 cup canned pumpkin
1/2 cup butter, softened
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup Nutella (I was low on Nutella, so I also used some chocolate peanut butter which gave it a stronger, nuttier flavor)
A handful of chocolate chips (totally optional, my addition to the recipe)
Preheat oven to 350°F. Grease bottom of three mini or one large loaf pan; set aside.
Combine all ingredients except Nutella and chocolate chips in a bowl. Beat at medium speed until well mixed (thanks again Mom and Dad for my new Kitchenaid).
Heat the Nutella in a small bowl in the microwave for 10-15 seconds, being careful not to overheat. (I had to heat mine for quite a bit longer, just make sure it’s softened but not completely melted.) Spoon half of the pumpkin batter into prepared pans (I would use a little less than half. You are going to end up with a lot of Nutella on the top of the bread, but not much on the bottom half unless you mix the bottom section well). Spoon half (or a little more) of Nutella over pumpkin mixture. Swirl gently with a knife, making sure to push the Nutella down into the batter. Spoon the remaining pumpkin batter on top. Repeat with Nutella, swirling gently to create a marbled effect.
This is where I added a handful of chocolate chips to the top of the bread because, why not? Bake 25-35 minutes or until toothpick inserted in center comes out clean (I had to bake mine for closer to 50 minutes. If you use mini pans you could probably get away with 25-35 minutes). Cool for 10 minutes then remove from pan. Cool completely. Try not to eat in one sitting.
This Nutella-Swirled Pumpkin Bread was soooo good. It had just a slight pumpkin flavor that worked really well with the Nutella. Mine had a pretty strong nutty flavor because I also used some chocolate peanut butter, but it was still amazing. For a milder flavor, stick to all Nutella. I really liked the addition of chocolate chips on the top, and next time I’ll probably mix some all the way through because you can never go wrong with more chocolate. The Nutella-Swirled Pumpkin Bread was moist and dense, a great-tasting and filling sweet treat, although I ate it for breakfast.
What are your favorite pumpkin recipes?