Pumpkin Nutella Bread – Fall Fest FN Dish

This is my contribution to the Fall Fest FN Dish on Food Network this week. Don’t forget to check out the other great recipes below my recipe here.

Chelsea, my best friend and cousin, came in on Sunday to visit me. Monday night we went to see one of our old friends and phenomenal guitarist Jonny Radtke from Kill Hannah (Polar Moon). Although, he was not on tour with Kill Hannah he was playing with the band Filter; which was cool to see. One of the arts we at Muusat enjoy is making treats for our friends in a few bands. Monday night we took them some popcorn balls and pumpkin nutella bread. After a few marriage proposals from Phil ( jokingly of course ;) ) we were glad to see they enjoyed the food just as much as we enjoyed the show. Can not wait till next time! Lots of hugs to Jonny and Filter!

For pictures and more about the show; check out Muusat.com

pumpkin nutella bread

Pumpkin Nutella Bread

Yield: 2 Loaves

Pumpkin Nutella Bread

Ingredients

3 1/2 cups all purpose flour
2 teaspoon baking soda
1 teaspoon salt
3 tablespoons pumpkin pie spice
3 cups sugar
1 cup vegetable oil
1/2 cup water
1 cup sour cream
2 cups canned pumpkin (not pumpkin pie filling; I use one roasted pie pumpkin)
4 eggs
2 teaspoon vanilla extract
1 container of nutella
Olive oil cooking spray

Instructions

Preheat the oven to 350 degrees F. Spray two regular sized glass loaf pans with olive oil cooking spray. Set aside. In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. Set aside. In a large bowl, whisk together sugar, oil, water,sour cream, pumpkin, eggs, and extracts. Whisk until smooth and combined. Slowly stir in the flour mixture. Mix until ingredients are combined. Pour the batter into the loaf pans, making sure batter is evenly divided. Drop one large spatula full of Nutella onto each 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 60 minutes or until a toothpick comes out clean. Cool for 15 minutes in the pan and then carefully remove the loaves. Cool half way before slicing.

http://mooshujenne.com/pumpkin-nutella-bread/

Other great recipes for Pumpkin on the FN Dish Fall Fest this week:

What’s Gaby Cooking: Pumpkin Chocolate Chip Bars

The Cultural Dish: Pumpkin Waffles

Cooking With Elise: Pumpkin Chip Scones

And Love It Too: Creamy Pumpkin Fruit Dip

CIA Dropout: Pumpkin Panna Cotta With Gingerbread

Haute Apple Pie Girls: Pumpkin Bread Parfait

I Am Mommy: Pumpkin Pancakes

Dishin and Dishes: Maple Pumpkin Creme Brulee

Virtually Homemade: Pumpkin Cream Cheese Muffins With Pumpkin Seed Streusel

Napa Farmhouse 1885: Pumpkin Pizza

Daydreamer Desserts: Pumpkin Fattigman

From My Corner of Saratoga: Baking Pie In The Pumpkin

FN Dish: The Ultimate Pumpkin Soup

Cooking Channel: Pumpkin Risotto

The Sensitive Epicure: Pumpkin Whoopie Pies With Molasses Marshmallows

Daily*Dishin: Pumpkin Praline Cheesecake

ZaikaZabardast: Pumpkin Jalebi

Big Girls Small Kitchen: Chocolate Chip Pumpkin Loaf

Comments

  1. Alex says

    Looks amazing! Can’t wait to try this! What size Nutella container did you use? I’ve bought it in more than 1 size jar.

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