PUMPKIN HAZELNUT SWIRL BREAD

I had some leftover pumpkin puree, and was thinking of what would go well with it; so I decided to throw it together with some Nutella and make some sweet pumpkin bread. This is a real quick and easy recipe, and only take a few ingredients. Toss them together, and you have something you can eat with your morning coffee, or take to work with you and share with your coworkers. Enjoy this simple recipe!

Prep time: 15 Minutes

Cook Time: 45 Minutes

Cool Time: 1 hour

Makes 1 loaf

Ingredients:

½ cup butter, room temperature

1 cup sugar

2 large eggs, room temperature

1 can pumpkin puree, room temperature

1 ½ cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon ground ginger

2 capfuls of vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup Nutella, warmed

Instructions:

  • Preheat oven to 350°. Grease a 9-inch loaf pan with butter
  • In a large metal bowl, combine the flour, cinnamon, baking powder, baking soda, ginger, and salt; set aside
  • Use a stand mixer to cream butter, vanilla, and sugar until light and fluffy, about 5-7 minutes
  • Beat in eggs, one by one, and then add the pumpkin. Gradually add the flour mixture into the pumpkin mixture until blended
  • Transfer ½ a cup of the batter into the prepared pan. Drizzle 1 tablespoon of Nutella over the batter. Repeat layers; swirl the Nutella into the batter with a knife
  • Bake for about 45 minutes or until a toothpick inserted in center comes out clean
  • Cool in the pan for 10 minutes before removing to a wire rack. Cool completely
  • Serve and enjoy!