Nutella Swirled Pumpkin Bread

• Produce

  • 1 cup Pumpkin puree

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/2 cup Nutella

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/4 tsp Baking powder
  • 1 tsp Baking soda
  • 2 tsp Cinnamon
  • 1/2 tsp Cloves
  • 1 tsp Nutmeg
  • 1 tsp Salt
  • 3/4 cups Sugar
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Canola

• Dairy

  • 1/3 cup Milk

Found on bromabakery.com

Description

Ingredients

• 1½ cups all-purpose flour
• ¾ cups sugar
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon nutmeg
• 2 teaspoons cinnamon
• ½ teaspoon cloves
• 1 teaspoon vanilla
• 2 eggs
• 1 cup pumpkin puree
• ⅓ cup milk
• ½ cup canola (or vegetable) oil
• ½ cup nutella

Directions

• Preheat oven to 350°F. In a large bowl, mix together flour, sugar, baking soda & powder, salt, nutmeg, cinnamon, and cloves until combined.
• Make a well in the center of your dry ingredients. Pour in eggs, oil, milk, vanilla, and pumpkin puree. Whisk together the wet ingredients for about 30 seconds, then fold them into the dry ingredients until just combined.
• Line a bread pan with parchment paper, then pour half the batter into the pan. Heat the Nutella in the microwave for 15 seconds, then drizzle half over the batter. Swirl the Nutella into the batter with a knife, then repeat with the remaining batter and remaining Nutella. Bake for 1 hour, or until a knife inserted in the center of the loaf comes out clean.