An Ode to Nutella

A couple of weeks ago one of my friends said that he’s never had Nutella and I thought I was about to have a heart attack (similar to one an LSU fan experiences during the 4th quarter of our games). I spent the next 10 minutes talking about how great it is and listing all the foods to eat with it. Well you could say that I’ve had Nutella on my mind ever since, so when Halley and I were trying to decide what to bake this week, we thought it would make a great spotlight ingredient…

Pumpkin Nutella Bread

Adapted from

This bread may be one of the best things OM has ever made. It is definitely more of a dessert than a “bread”.



  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 tablespoon cinnamon
  • 1 1/2 teaspoons nutmeg
  • 1 1/2 cups sugar
  • 1/2 cup canola oil
  • 1/3 cup water
  • 1 can pure canned pumpkin
  • 2 eggs
  • 1 1/2 teaspoon vanilla extract
  • Nutella


1. Preheat the oven to 350 degrees F. Spray loaf pans with cooking spray (we used 1 regular and 1 mini loaf pan). Set aside.

2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.



3. In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and extracts. Whisk until smooth and combined.



4. Slowly stir in the flour mixture. Mix until ingredients are combined.




5. Pour the batter into the loaf pans. Drop a few heaping tablespoons of Nutella onto each loaf pan (we probably used 3-4 Tablespoons for the regular size loaf pan and 2 Tablespoons for the mini loaf pan). Swirl the Nutella into the pumpkin batter with a knife. Place the loaf pans onto a baking sheet and place in the oven. Bake for 40-45 minutes or until a toothpick comes out clean.




6. Place the loaf pans on a wire rack. Cool for 15 minutes in the pan and then carefully remove the loaves. Cool completely before slicing.


We didn’t really cut the mini loaf into slices, just dug in with a fork for a “taste test”. It definitely got our seal of approval.

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