FLOURLESS NUTELLA PUMPKIN BREAD

This flourless, gluten free, Nutella pumpkin bread can be made in the blender or with a mixer. It’s fast, easy, and produces a super moist, chocolatey quick cake bread.

The bread tastes mainly of chocolate from the Nutella spread. It’s sweet, but not overly sweet. The pumpkin flavor is there, but it’s pretty light and is mainly in the ingredient list to help create a moist and light cake bread. If you want to enhance the pumpkin flavor and give it more of a Fall flavor, you can add cinnamon spice.

Do you ever get some idea in your mind and you are so set on it, that nothing can steer you away from it? That’s how it was with this quick bread. We always get a few days of really hot weather in late September before it really becomes Fall in San Diego. This year, the temperatures cooled considerably after Labor Day so I thought that maybe that hot spell wasn’t coming. And then it hit this weekend and continued through today, reaching triple digits. Of course, I was already so set on baking this bread, so I stubbornly did it anyway. And then it didn’t turn out right the first time because I rushed it so I had to make it

Ingredients:

•  1 1/4 cups Nutella spread
•  1/4 cup + 2 tbsp unsweetened cocoa powder
•  2 large eggs
•  1/2 cup + 2 tbsp pumpkin puree
•  1 1/2 tsp baking powder
•  1 tsp ground cinnamon optional, if you want a more enhanced pumpkin and Fall flavor

Directions:

1. Preheat oven to 350°F. Grease the interior of an 8.5 inch x 4.5 inch (9 x 5 inch also works) loaf pan with vegetable oil or canola oil spray.
2. Add all ingredients into a blender and blend on high speed until everything is mixed. You may need to use a spatula and scrape the blender a few times to make sure all the Nutella is incorporated into the batter and not stuck to the bottom or sides of your blender. You can also mix all the ingredients in a stand mixer as well.
3. ..........................

for full recipes please see : kirbiecravings.com

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