I’m testing out Christmas recipes early. And Nathan is a lucky man.
Say hello to Pumpkin Nutella Bread.
*it waves back at you*
Recipe was based on this one I found on Tasty Kitchen.
Start with a loaf pan. Butter it up.
Then put some parchment paper in it. Butter it up too. (I find it’s easier to butter it when it’s flat and then stuff in the pan. But that’s just me.)
In a large bowl, combine 2 cups all purpose flour
a teaspoon of baking soda
a teaspoon of cinnamon
a teaspoon of nutmeg
and a teaspoon of ground ginger.
Whisk that all together and set it aside.
Soften 1 stick of butter (1/2 cup) and put it in a mixing bowl.
Add 3/4 cup sugar and blend until it gets light and fluffy.
When it’s pretty and fluffy, add in 2 eggs and mix together.
Then add 1 cup pumpkin and mix again.
Add in the flour mixture slowly (mixing slowly too) until just incorporated.
Pour 1/3 mixture into the prepped loaf pan.
And drizzle about 2 tablespoons of Nutella over it. It’s easier if you melt it just a little.
Repeat with another 1/3 of the pumpkin mixture.
Another 2 tablespoons of Nutella.
And then the rest of the pumpkin.
Take a knife and make a swirl or zigzag in the bread. It’s just to make a marble effect, not to stir up. So swirl lightly.
Bake at 350 for 30 minutes. Then lower to 325 and bake for another 25-30 minutes or until a knife comes out clean.
Slice and serve!
(And, yes, it is as good as it looks.)