Description
A delicious and highly addictive fall companion!
Ingredients
- 2 cups Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- ½ teaspoons Salt
- ½ teaspoons Nutmeg
- ½ teaspoons Ground Ginger
- 1 can (15 Oz. Can) Pumpkin Puree
- 1 cup Sugar
- 1 stick Butter, Melted & Cooled
- 2 Eggs
- ½ cups Nutella (or Other Chocolate-hazelnut Spread)
- ¼ cups Chopped Hazelnuts (optional)
Preparation
Preheat oven to 350 F. Grease a 9×5 loaf pan.
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, nutmeg and ginger.
In another bowl, whisk the pumpkin, sugar, butter and eggs. Add the wet ingredients into the dry ingredients, and mix until the flour is just combined.
Pour 1/2 of the batter into your loaf pan and spread to cover the bottom of the pan. Plop the Nutella 1 tablespoons at a time onto the pumpkin bread batter. You’ll have 8 plops of Nutella. Gently spread the Nutella as evenly as possible.
Top with the other half of the pumpkin bread batter. Sprinkle the chopped hazelnuts on top, and bake for 1 hour.
Remove pan from oven and set it on a rack. Cool completely before slicing. Of course, I couldn’t wait that long, but it’s still recommended.
