Since Sunday was World Nutella Day, I just couldn’t resist the temptation to make something with Nutella in it! I LOVE Nutella. Who doesn’t? It takes me back to the flavorful, scrumptious chocolate croissants I ate in France. Although not the healthiest, it certainly was the most wonderful breakfast ever. Nowadays, I rarely eat it, but I do like to keep a jar in the pantry.
One thing I love to do with Nutella is take a small whole wheat tortilla, spread some almond butter on it, then add some Nutella, and place a banana in the tortilla. Roll it up, slice it, and you have a healthy treat! It is a great snack for kids, too. However, I really wanted to find something a little different this time around, so I turned to Pinterest. A friend introduced me to Pinterest a couple of weeks ago. Boy, have I been missing out! I have found that Pinterest could consume much of my time if I let it…which I am trying not to.
Anyways, I just typed in Nutella and was overwhelmed by the results. Just a few were Chocolate Nutella Fudge, Nutella Doughnuts (which I promise to try some day very soon) and this one…Pumpkin Nutella Swirl Bread from Barbara Bakes! The recipe is simple and straightforward. You really should take a look at her website – the pictures are just beautiful, and she was kind enough to let me repost her recipe here. Thank you, Barbara!
Pumpkin Nutella Swirl Bread
(from Barbara Bakes)
3 cups all-purpose flour
1 tsp pumpkin pie spice
2 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 cup butter, softened (I used unsalted)
2 cups granulated sugar
3 large eggs
1 16oz can of pure pumpkin
1/2 cup Nutella
Preheat oven to 350 degrees. Spray two loaf pans with cooking spray.
Mix the flour, spices, salt, baking soda and baking powder in a medium bowl.
In a large bowl, cream the butter and sugar until fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Add the pumpkin and combine well.
Add the dry ingredients and stir until just combined.
Layer 1/3 of the batter into the bottom of 2 loaf pans, swirl in a couple scoops of Nutella, do another layer of batter and another layer of Nutella and top with the remaining 1/3 of the batter.
Bake for about one hour or until toothpick inserted in center comes out clean.
My sweet girl got sick Saturday night, so by Sunday morning I had abandoned any hopes of making this bread, but the idea was still tempting. She and I spent the morning home from church, reading books, playing Winnie the Pooh Scavenger Hunt, and Memory. But around noon she took a nap, so I seized the moment!
I had forgotten to set out the butter to soften, but was able to take advantage of that nifty setting on our microwave, so all was not lost. The next challenge was the mixer: I was afraid I would wake up my daughter if I turned it on. So, I grabbed the handheld beater and headed out to the garage! Not the most ideal circumstances, but hey, I churned out the recipe and was just about to start scooping Nutella into the loaf pans when my daughter shuffled into the kitchen. She surveyed the pumpkin and chocolate mess and wearily asked me if I could tuck her back into bed (no interest in my baking is a sure sign she’s not feeling well). Once she was asleep again, I finally finished up the bread and got it in the oven. Then, I cleaned up the kitchen at warp speed since my husband and son would be home from church in any minute and ready to eat lunch.
The result of all that chaos and craziness were two of the most lovely loaves of bread I have ever seen! Beautiful and golden on the outside, tender and moist on the inside. And the swirls of Nutella…simply blissful! I promptly put one in the freezer for the church bake sale next Sunday, but we will be keeping the other one to eat ourselves. Especially since my daughter scarfed down a whole piece when she finally woke up from her nap!
Until next time,