Monday, 19 September 2016

Nutella Swirled Pumpkin Bread

Delight in the flavors of pumpkin and chocolate all nicely marbled in one perfect breadThank you Gather for Bread

1½ cups all-purpose flour
1 cup granulated sugar
1 cup canned pumpkin
½ cup butter, melted and cooled
2 eggs
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground cloves
½ cup Nutella, or other chocolate hazelnut spread

  • Heat oven to 350°F. Grease bottom only of 3 (5¾ x 3 inch) mini loaf pans or one large pan (9 x 5 x 2¾ inch); set side.
  • Combine all ingredients except Nutella in a bowl. 
  • Beat at medium speed, scraping bowl often, until well mixed.
  • Heat Nutella in a small bowl, microwave for 10-15 seconds, being careful not to overheat
  • Spoon half of pumpkin batter into prepared pans. 
  • Spoon half of Nutella over pumpkin mixture. 
  • Swirl gently with a knife. 
  • Spoon remaining pumpkin batter over top. 
  • Repeat with Nutella, swirling gently. 
  • Bake 25-35 minutes for mini loaves or 50-60 minutes for 1 large loaf. 
  • A toothpick inserted in center comes out clean. 
  • Cool 10 minutes; remove from pan. 
  • Cool completely on a wire rack

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