10.13.2011

Nutella Swirled Pumpkin Bread

pumpkin bread

You know that list you have made of all the fallish foods you want to make?

You have that right? It's full of apply, pumpkiny, hearty, stick your ribs kind of goodness.

You don't have that?

Let me help you start one. Here is your first recipe.

Oh, you do have one?

Well, you are going to need to scooch everything down and make room for this pumpkin bread at the top.

If you have the slightest twinkle in your eye for chocolate, this is going to make your day.

Two loaves. One to devour out of the oven and one to wrap up and make someone's day.

Prasise the Lord for fall weather. Hallelujah for Nutella. Amen.

From my little kitchen to yours... Enjoy.

Nutella Swirled Pumpkin Bread
Adapted from Sing for your Supper
Ingredients
1 cup granulated sugar
1 cup brown sugar
1 cup vegetable oil
3 large or extra large eggs
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 package instant vanilla pudding mix
1 can (15 ounces) canned pumpkin (not pumpkin pie filling)
Cooking Spray
8 tablespoons Nutella
Step by Step
In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, salt, cloves and pudding mix; add to egg mixture alternately with pumpkin, beating well after each addition.

Lightly grease two large loaf pans with cooking spray. Fill each of the loaf pans with a quarter of the batter (in total, you will use half the batter). Place 4 tablespoons of the Nutella on top of the pumpkin in each loaf pan. Using a knife, swirl the Nutella around to make streaks of chocolate throughout. Pour the rest of the batter on top, making each pan equal with batter. Bake side by side at 350 degrees for 55-60 minutes or until toothpick inserted near the center comes out with no pumpkin batter. You might have chocolate on your toothpick, but you do not want to have any raw pumpkin batter. Cool for 20 minutes and then remove from pan and cool completely.

Store in an airtight container for up to five days.

Serves 10-12.

11 comments:

  1. omg. yum. i love ANYTHING with nutella.

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  2. I think I just drooled a little bit! Two of my favs, pumpkin and nutella!!

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  3. Headed out of town but I will definitely be trying this when we get back! Sounds unreal!

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  4. stop it. just stop it.

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  5. Oh my goodness. My kids would go crazy for this!

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  6. I was lucky enough to get a slice of this piece of heaven. It's just as good as it looks!!! Another great recipe ash!
    j-demp

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  7. Oh wow, this is amazing. I have seen a thousand pumpkin recipes recently, but none of them had jumped out at me yet. Chocolate is just what pumpkin bread needs to be special! Trying immediately. Will let you know how it goes. Thank you for sharing the most amazing recipes!!

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  8. Ashlea, pumpkin and nutella? Perfect match...looks delicious!
    Hope you have a wonderful week and thanks for this yummie recipe :-)

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  9. Oh man.... I have all the ingrediants to make this bread, and I don;t think I can resist! Yum!

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  10. We made this bread over the weekend and it was amazing!!! However, beware of the way it sets. We thought we had completely ruined it because it seemed a little mush in the middle, but once it got a chance to cool it was unbelievably delicious. We almost threw it out! Even if your pumpkin looks a little mushy, it will taste great and actually taste more like pumpkin pie that way. Just swirl the Nutella well so it is not a complete pool of chocolate in the middle.

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