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.
Okay- I’m a little behind. This is the first time visiting your sight and I LOVE IT! It is soooo cute and I love your ideas and your writing!! And this pumpkin bread… mmmmm- makes me miss fall in the states! All the pumpkin spiced stuff. Anyway, I will definitely be checking back in regularly to hear about your house and food updates!
this sounds so good! but…i was wondering, what is “turbinado” sugar? is it special? or is using normal sugar fine? thanksss.
Turbinado sugar is a natural brown colored sugar. You may see it called ‘sugar in the raw’ too. It’s a good natural substitute for your typical refined sugar and also for brown sugar that is made by just adding molasses to the refined sugar.
I am all about ingesting the least amount of processed foods as possible, and this is just one good step towards that.
I find that using turbinado sugar on top of cookies, pies or muffins creates a great crunchy crust too!
I just made this last night, and it’s SO good! I am officially hooked on your recipes and super excited to try more!
holy moly, this looks AMAZING! i am a huge pumpkin lover + of course, who doesn’t adore nutella. bookmarking!
i grew up saying ‘noo-tell-a’ lol. this looks so good!!
i need to make this asap!
I made it a week ago and it was very very moist, in a bad way. I still ate it and my toddler ate a bit of it too but I wonder if its supposed to be extra moist and I just didn’t like it. The only thing I didn’t do was to add the Nutella, other than that, I followed your directions to an t 🙂