There is not much to say when it comes to Nutella. It’s good with EVERYTHING! In America we pronounce it, Na-tell-uh. I recently learned that the French say Nutella New-tell-uh, with the emphasis on the NEW. Ever since learning this (and wanting desperately to go to Europe), it’s made me feel more European by pronouncing it the French-way. It’s catchy…and pretty soon, you’ll catch yourself saying it too!
Anyway…back to what we’re talking about: Nutella Pumpkin Bread. This bread (more of a dessert than anything) is very tasty…reigning in Fall. It’s basically pumpkin bread with a chocolaty crust. So delicious!
Whole Wheat Nutella Pumpkin Bread
adapted from Whole Foods
- 1/2 cup all-purpose flour
- 1/2 cup flaxseed meal (ground flaxseed)
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 6 tablespoons turbinado sugar
- 1/3 cup canola oil
- 1/3 cup honey
- 1/3 cup skim milk
- 1 15 ounce can pumpkin
- 1 egg
- 1 teaspoon vanilla extract
- Preheat oven to 350°.
- Mix the dry ingredients (through turbinado sugar) in a bowl.
- In a separate bowl, mix the rest of the ingredients (wet).
- Pour the wet ingredients onto the dry ingredients and stir until just combined.
- Transfer batter to a greased loaf pan and spoon two 1 tablespoon drops of Nutella.
- Swirl the Nutella around on the top with a knife.
- Bake on a baking sheet for 50-60 minutes or until a toothpick comes out clean.