Nutella Chocolate Chip Pumpkin Bread
Nutella Chocolate Chip Pumpkin Bread is a spiced quick bread incorporating pumpkin puree, warm spices, and chocolate chips layered with melted Nutella. The batter is poured in parts over Nutella spread in a loaf pan, then baked to produce a moist and tender bread with a chocolate-hazelnut swirl.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon cloves ground
- 2 egg large
- 1 cup pumpkin not pumpkin pie filling, puree
- ½ cup butter melted and slightly cooled
- ⅓ cup milk
- 2 teaspoons vanilla extract pure
- ½ cup semi sweet chocolate chips or milk or dark
- ½ cup Nutella melted
Instructions
- Preheat oven to 350°F | 175°C. Line a 9 x5-inch loaf pan with parchment or baking paper; set aside.
- In a large bowl, combine together flour, sugar, baking soda baking powder, salt, cinnamon, nutmeg, and cloves. Mix well.
- Make a well in the center of the dry ingredients. Add the eggs, pumpkin, melted butter, milk and vanilla, Whisk the wet ingredients together FIRST for about 30 seconds (or until combined), then fold them into the dry ingredients using a plastic spatula, until just combined and a batter is formed. Fold in chocolate chips.
- Pour half the batter into the pan. Pour the Nutella over the batter in the pan and spread evenly over the top with the back of a metal spoon. Pour the remaining batter over the Nutella to evenly coat. Top with extra chocolate chips if you wish (optional).
- Bake for 60-70 minutes, or until a toothpick inserted in the center of the bread comes out clean.
Notes
- If canned pumpkin puree is unavailable, make your own by roasting small pumpkin halves at 350°F for 45-60 minutes until soft, then scoop and puree the flesh.