Last night was Halloween. The night of eating shoddy, cheap candy. And of course I had more than my fair share. I’ll be the one stealing the peanut butter cups and coconut almond candy bars from my kids. ”Hey, you want someone to take you trick-or-treating? You gotta pay me- in candy!”
Anywho, as I was drifting off to sleep because of my sugar-coma crash, these were my random thoughts. ”Oh god, I ate too much candy. A bunch of furlough candy this year. What’s up with those Sweet Tarts and Mike and Ike’s. Gross. Why can’t people pass out really amazing candy? Like jars of Nutella- that’s what I’d like to see. Seriously, I feel like a pumpkin right now. Wait, Nutella… pumpkin. Nutella and pumpkin… mmmm. Oh snap, what if I made a Nutella Pumpkin Bread? HELL YEAH!”
And so, I give you the birth of Nutella Pumpkin Bread. And I was only in “labor” for 15 minutes.
Nutella Pumpkin Bread
Makes one 9×5 loaf
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1 15oz. can pumpkin puree
- 1 cup sugar
- 1 stick butter, melted and cooled
- 2 eggs
- 1/4 cup chopped hazelnuts (optional)
- 1/2 cup Nutella or other chocolate hazelnut spread
- Preheat oven to 350 degrees. Grease a 9×5 loaf pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, nutmeg, and ginger.
- In another bowl, whisk the pumpkin, sugar, butter, and eggs.
- Add the wet ingredients to the dry ingredients, and mix until the flour is just combined.
- Pour 1/2 of the batter into your loaf pan.
- Plop the Nutella 1 tbsp at a time onto the pumpkin bread batter. You’ll have 8 plops of Nutella. Gently spread the Nutella as evenly as possible.
- Top with the other half of the pumpkin bread batter.
- Sprinkle the chopped hazelnuts on top, and bake for 1 hour.
- Cool completely before slicing. Of course, I couldn’t wait that long, but it’s still recommended.
Oh, I forgot the serving size is one slice of pumpkin bread.