This week I made a loaf of Nutella Pumpkin Bread because I simply couldn't help myself! Moist pumpkin bread swirled with a chocolately ribbon is almost too decadent to eat for breakfast...but somehow I managed.
Last October I decided to try a little experiment. I used my favorite banana bread recipe as a guide, substituted pumpkin puree, added a few spices and out popped the easiest Pumpkin Bread recipe ever. This year I thought it was time to change things up a bit...no one likes a predictable loaf...so I added Nutella. Genius? I think it just might be!
{photos by Freutcake}
Nutella Pumpkin Bread- original recipe by Freutcake
1 cup granulated sugar
2 large eggs
1 ½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup pumpkin puree
½ cup sour cream
1 teaspoon vanilla
1 teaspoon cinnamon
½ teaspoon nutmeg
⅓ cup Nutella spread
Directions:
1. Preheat oven to 350 degrees. Butter and line a loaf pan with parchment; set aside.
2. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy.
3. Add eggs, and beat to incorporate.
4. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt. Add to the butter mixture, and mix until just combined.
5. Add pumpkin, sour cream, and vanilla; mix to combine.
6. Pour half of the batter into prepared pan.
7. Drop spoonfuls of Nutella over batter. Top with remaining batter.
8. Using a knife or skewer, swirl layers together. You may need to fold & swirl.
9. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour to 1 hour 10 min. Let rest in pan for 10 minutes, then turn out onto a rack to cool.
christin says
oh no you didn't. i bet this is good and i believe this to be a good excuse to buy a loaf pan. also, salted caramel swirl could be good too but caramel is no friend of mine. that jerk.
freutcake says
Haha! Christin you always make my day with your comments. 😉 Go buy a loaf pan!!! You need to make this recipe.
rachael adele says
oh. my. goodness. such a good combo. pinning + buying a loaf pan pronto!
freutcake says
Thanks Rachael! I get endless use out of my loaf pans. I make pumpkin bread, banana bread, zucchini bread, and even use it to freeze my homemade ice cream in! 🙂
Lane Culpepper says
Y um! Now that you live close by, I wouldn't object to you dropping in now and then with a basket full of baked goods like Little Red Riding Hood. Just saying...
freutcake says
haha! I'll keep that in mind. 😉
Amanda @ Once Upon a Recipe says
Total genius! Breakfast of champions! 😉
freutcake says
Thank you! 😉
Stephanie @ henry happened says
I have to try this - I'm a little obsessed with pumpkin & nutella - the idea of combining them sounds crazy good!
Hannah says
This looks so amazing! I can't wait to bake it!
freutcake says
Yay! It's such a simple and delicious recipe. I'm sure you will love it. 🙂