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Nutella-swirled pumpkin bread
Completely decadent and delicious cinnamon-scented pumpkin bread swirled with Nutella is the perfect recipe for a Fall tea-time treat.
Course
Baked goods, Baking, Bread, Cake, Loaf
Cuisine
American
Keyword
Fall recipe, Pumpkin bread, pumpkin recipe
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Servings
10
Calories
238
kcal
Author
Alida Ryder
Ingredients
125
g
1/2 cup butter, room temperature
200
g
1 cup light brown sugar
2
extra-large eggs
1
cup
pumpkin puree
1
teaspoon
vanilla extract
250
g
2 cups cake flour
2
teaspoons
baking powder
1
teaspoon
ground cinnamon
¼
teaspoon
ground nutmeg
¾
cup
Nutella
Instructions
Pre-heat the oven to 180º and grease and line a standard loaf tin with parchment/baking paper.
In the bowl of a mixer, beat together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the pumpkin puree and vanilla extract.
Sift together the flour, baking powder, salt and spices then fold into the butter mixure.
Transfer to the prepared loaf pan.
Place spoonfuls of Nutella onto the batter and swirl with a skewer/knife.
Place the loaf pan in the oven and allow to bake for 30-45 minutes or until a skewer inserted comes out clean.
Remove from the oven and allow to cool before serving.
Nutrition
Calories:
238
kcal
|
Carbohydrates:
47
g
|
Protein:
4
g
|
Fat:
3
g
|
Saturated Fat:
2
g
|
Cholesterol:
32
mg
|
Sodium:
24
mg
|
Potassium:
228
mg
|
Fiber:
1
g
|
Sugar:
26
g
|
Vitamin A:
3860
IU
|
Vitamin C:
1
mg
|
Calcium:
78
mg
|
Iron:
1.3
mg