Growing up I was never one for pumpkin pie. On Thanksgiving I would always reach for the pecan pie a la mode. But with time, and unfortunately age, I have come to love pumpkin baked goods in all forms.
My love affair started with the Pumpkin Spice Cupcakes from baked & wired in DC a few years ago, and now I can’t get enough! When my friend Jen passed on this recipe, and her stamp of approval, for pumpkin nutella bread I knew I had to make it. I promise that though it sounds like a strange combination, it’s fantastic.
I had to make a few adjustments to the original recipe, because I couldn’t find plain canned pumpkin. If you are able to find canned pumpkin follow the link below to the original recipe, but if your grocery story only has pumpkin pie mix like mine, I am here for you! Pumpkin pie mix already has some spices , so this recipe is even easier in the original since you don’t have to add those. I also cut the sugar in half since I was worried about it being too sweet!
To start, pre-heat your oven to 350° and spray 4 mini-loaf pans with cooking spray. Then combine the dry ingredients in a small bowl; mixing together the flour, baking soda and salt with a whisk.
In a larger bowl, combine the sugar, water, vegetable oil, pumpkin mix, eggs, and vanilla extract with a whisk.
Then, slowly mix in the dry ingredients with the whisk. Until everything is well combined.
Pour the batter into the pans, making sure it is evenly divided.
Then plop 2 tablespoons of nutella in each pan. Swirl the nutella around with a knife until evenly distributed throughout the pan.
Place the pans on a baking sheet all together, and put in the oven to bake. Bake about 40-45 minutes, or until a toothpick inserted in the center of the loaves come out clean.
And there you go! Super easy, quick and surprisingly not that bad for you! This recipe was a big hit at the office and a brunch I hosted for some friends, so it is taste-tester approved.
It also makes me think of home and the holidays, and a little bit of nostalgia always takes things up a notch. These little breads would be a fun, and inexpensive, holiday gift to wrap up and send to friends and family. Something to let people know you are thinking of them, without breaking the bank!
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/2 cup canola or vegetable oil
1/3 cup water
1 cup canned pumpkin pie filling
1 1/2 teaspoons vanilla extract
8 tablespoons Nutella (2 tablespoons per mini loaf)
Pre-heat oven to 350° and spray 4 mini-loaf pans with cooking spray, making sure to spray the sides as well.
In a small bowl, combine flour, baking soda and salt with a whisk.
In a large bowl, combine sugar, oil, water, pumpkin, eggs and vanilla with a whisk.
Slowly whisk in the dry ingredients into the pumpkin mixture until well combined.
Divide the batter evenly among the four loaf pans.
Drop 2 tablespoons of nutella into each pan and use a knife to swirl until well combined.
Place the pans on a baking sheet and bake in the oven for 40-45 minutes until a toothpick inserted in the center comes out clean.
Remove the pans from the oven, and let cool on a wire rack for about 15 minutes.
Carefully remove the loaves from the pan. They should come out pretty easily, but if not, work a knife around the edges to loosen them.
Let the loaves completely cool before slicing and serving.
If you only have two larger bread pans, simply divide the batter evenly, add 4 tablespoons of nutella per pan and cook for about 60 minutes.
Yields 24 slices.