Ingredients

The following ingredients have 1 Servings
  • 1 3/4 cup all purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1.5 teaspoons cinnamon powder
  • 1.25 teaspoons pumpkin pie spice
  • 1/2 cup + 2 tablespoons canola oil
  • 3/4 cup granulated white sugar
  • 1/4 cup brown sugar
  • 2 large eggs (at room temperature)
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/2 cup nutella

Instruction

  • Preheat oven to 350 F degrees. Spray a 9 x 5 loaf pan with nonstick spray and set aside.
  • In a bowl whisk together all purpose flour, baking powder, baking soda, cinnamon powder, pumpkin pie spice and salt. Set aside.
  • Using paddle attachment of your stand mixer or using you hand mixer, beat together oil with both the sugars till combined.
  • Add eggs, vanilla extract and mix till combined.
  • Next add the pumpkin puree and mix to combine.
  • Start adding the flour mix to the wet ingredients. Add it in 3 parts, mixing after each addition.
  • Your batter is done when all the flour mix has been incorporated. Be careful not to over-mix, few streaks of flour is okay.
  • Pour 1/2 of the pumpkin bread batter into the prepared loaf pan.
  • Now drop dollops of 1/4 cup nutella on top of the batter. Use a toothpick/knife to make swirls.
  • Pour remaining 1/2 of the batter on top of the nutella swirl.
  • Finally drop dollops of the remaining 1/4 cup of nutella on top. Repeat the process by making swirls using a toothpick or knife.
  • Bake the nutella swirled pumpkin bread at 350 F degrees for 55-60 minutes. Remember to cover the bread with aluminium foil after 30 minutes to prevent excessive browning.
  • Transfer bread onto a wire rack to cool completely. Cut into thick slices once completely cool and enjoy!