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  • Writer's pictureThe Farmer's Wife

Pumpkin Bread with Nutella

  • 1/2 cup butter, softened

  • 1 cup sugar

  • 2 large eggs

  • 1 can (15 ounces) pumpkin. To use fresh pumpkin, cut in half, remove seeds and bake for about 45 minutes or until fork tender. Substitute a 15 oz can with 1 3/4 cups fresh pumpkin.

  • 1-1/2 cups all-purpose flour

  • 2 teaspoons ground cinnamon

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon ground ginger

  • 1/2 teaspoon ground cloves

  • 1/2 teaspoon salt

  • 1/2 cup Nutella, warmed

  1. Preheat oven to 350°. Grease four 5-3/4x3x2-in. loaf pans.

  2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and pumpkin. Combine the flour, cinnamon, baking powder, baking soda, ginger, cloves and salt; gradually beat into pumpkin mixture until blended.

  3. Transfer 1/2 cup batter to each prepared pan. Drizzle 1 tablespoon Nutella over batter. Repeat layers; cut through batter with a knife to swirl. Bake 30-35 minutes or until a toothpick inserted in center comes out clean.

  4. Cool in pans 10 minutes before removing to a wire rack. Cool completely.

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