Extra-moist, deliciously spiced pumpkin bread, swirled with a wonderful little hit of Nutella.
Because, come on, Nutella just makes everything better, doesn’t it?
Bread, graham crackers, bananas, crepes, spoons, fingers…
What? Don’t your kids come running the second they see the Nutella tub come out?
This recipe makes two big loaves… because why bother making just one, when you can freeze the second one for another day?!
Ingredients
- 1/2 cup butter, melted & slightly cooled
- 1/2 cup sour cream
- 4 large eggs
- 1 1/2 cups sugar
- 1 1/2 cups brown sugar
- 2/3 cup milk
- 2 cups pumpkin puree
- 1 teaspoon pure vanilla extract
- 3 1/2 cups flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup Nutella, approximately
Directions
Preheat the oven to 350ºF. Grease 2 large loaf pans (& 1 small one possibly…).
In a large bowl, mix together the butter, sour cream, eggs, sugars, milk, pumpkin & vanilla until well blended.
In another bowl, whisk together the flour, baking soda, salt & spices. Stir the dry ingredients into the wet ingredients until just fully moistened.
Pour the batter into the greased loaf pans, about 3/4 full. (If you have extra batter, depending on the size of your loaf pans, pour it into a mini loaf pan or small oven-proof dish and bake it along side the others, checking it much sooner for doneness, of course!)
Warm the nutella for about 20 seconds in the microwave, and stir well. Spoon dollops onto the top of each loaf and swirl gently around with a butter knife.
Bake for 55-65 minutes, or just until a toothpick inserted in the center comes out clean. Cool in the pan for at least 10 minutes before removing to a wire rack to cool.
http://sweetannas.com/2012/11/nutella-swirled-pumpkin-bread.html
