Pumpkin Nutella Bread
Ingredients
The bread
-
1 3/4
cups
all purpose flour
-
1
teaspoon
baking soda
-
½
teaspoon
salt
-
½
tablespoon
cinnamon
-
1 ½
teaspoons
nutmeg
-
1 ½
cups
sugar
-
½
cup
canola oil
-
⅓
cup
water
-
1
cup
canned pumpkin
-
2
large
eggs
-
1
teaspoon
vanilla extract
-
½
teaspoon
hazelnut extract
The Nutella swirl
Instructions
- Preheat the oven to 350°F and prepare 4 mini loaf pans with cooking spray.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, whisk together the sugar, oil, water, pumpkin, eggs, and extracts until smooth.
- Gradually stir the flour mixture into the wet ingredients until combined.
- Divide the batter evenly among the mini loaf pans and add 2 heaping tablespoons of Nutella to each. Swirl the Nutella into the batter.
- Place the loaf pans on a baking sheet and bake for 40-45 minutes or until a toothpick comes out clean.
- Let the loaves cool in the pans for 15 minutes before transferring to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
4 mini loaves
Calories
250
Total fat
12g
Total carbohydrates
36g
Total protein
4g
Sodium
200mg
Cholesterol
50mg
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