Flourless Nutella Pumpkin Bread

• Gluten free

• Produce

  • 5/8 cup Pumpkin puree

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 1/4 cups Nutella spread

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 tsp Cinnamon, ground
  • 3/8 cup Cocoa powder, unsweetened

Found on kirbiecravings.com

Ingredients

• 1 1/4 cups Nutella spread
• 1/4 cup + 2 tbsp unsweetened cocoa powder
• 2 large eggs
• 1/2 cup + 2 tbsp pumpkin puree
• 1 1/2 tsp baking powder
• 1 tsp ground cinnamon (optional, if you want a more enhanced pumpkin and Fall flavor)

Directions

• 1. Preheat oven to 350F. Grease the interior of an 8.5 inch x 4.5 inch (9 x 5 inch also works) loaf pan with vegetable oil or canola oil spray. 2. Add all ingredients into a blender and blend on high speed until everything is mixed. You may need to use a spatula and scrape the blender a few times to make sure all the Nutella is incorporated into the batter and not stuck to the bottom or sides of your blender. You can also mix all the ingredients in a stand mixer as well. 3. Pour batter into loaf pan. Bake about 50 minutes or until knife inserted comes out clean and top of the bread bounces back slightly when you touch it. Let bread cool before cutting and serving. Bread will shrink slightly while cooling. Store uneaten cake bread in fridge.