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.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
- 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
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.
Calories: 238kcal | Carbohydrates: 47g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 32mg | Sodium: 24mg | Potassium: 228mg | Fiber: 1g | Sugar: 26g | Vitamin A: 3860IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1.3mg