Whole wheat pumpkin Nutella quick bread
Who says that pumpkin season is only for the fall? Fill your kitchen with these wonderful autumn aromas with this whole wheat pumpkin Nutella quick bread. It's also made without butter or oil!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
- 1 and 1/2 cups white whole wheat flour can substitute with all-purpose
- 1/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 2 eggs
- 1 cup pumpkin puree
- 1/3 cup milk of choice
- 1/2 cup unsweetened applesauce
- 1/2 cup Nutella
Preheat your oven to 350 degrees F. Generously grease or line a standard 9"x5" loaf pan and set aside.
In a large bowl, whisk together the flour, sugars, baking soda, baking powder, salt, nutmeg, cinnamon and cloves.
In a medium sized bowl, mix together the eggs, pumpkin, milk and applesauce. Pour this into the large bowl with the dry ingredients.
Gently fold everything together until no dry streaks remain. Do not over mix.
Pour half of the mixture into your prepared baking pan.
Melt the Nutella in the microwave for about 15-20 seconds.
Pour half of the Nutella on top of the batter and gently swirl it in with a knife or spatula.
Pour the other half of the batter on top and top with the remaining half of the melted Nutella. Swirl it in with a knife or spatula.
Bake in your preheated oven for 60 minutes or until a toothpick inserted in the center comes out clean (don't worry if melted Nutella comes out - we're mostly worrying about the batter).
Allow the bread to cool slightly before slicing and serving.
Leftover bread should be stored in an airtight container in the refrigerator and will keep for several days.
Source: Adapted from Broma Bakery