Pumpkin Bread With Nutella Swirl Recipes

PUMPKIN BREAD WITH NUTELLA SWIRL

Pumpkin Bread with Nutella Swirl image

A family favorite during the holidays! It's easy, flavorful and reminds me of the Nutella sandwiches from childhood. One bite and you know the holidays are near.-Elizabeth Curcio, Oak Ridge, New Jersey

Provided by Taste of Home

Time 45m

Yield 4 mini loaves (6 slices each).

Number Of Ingredients 12

Ingredients

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 can (15 ounces) pumpkin
1-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup Nutella, warmed

Steps:

Preheat oven to 350°. Grease four 5-3/4x3x2-in. loaf pans., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and pumpkin. Combine the flour, cinnamon, baking powder, baking soda, ginger, cloves and salt; gradually beat into pumpkin mixture until blended., Transfer 1/2 cup batter to each prepared pan. Drizzle 1 tablespoon Nutella over batter. Repeat layers; cut through batter with a knife to swirl. Bake 30-35 minutes or until a toothpick inserted in center comes out clean., Cool in pans 10 minutes before removing to a wire rack. Cool completely.

Nutrition Facts : Calories 138 calories, Fat 6g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 162mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

PUMPKIN SWIRL BREAD

Pumpkin Swirl Bread image

This is for a pumpkin quick bread that has cream cheese in the middle. I generally double it, and then it makes three 8 X 4 inch loaves. This recipe freezes well.

Provided by ELLENMARIE

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 1h35m

Yield 10

Number Of Ingredients 13

Ingredients

1 (8 ounce) package cream cheese
¼ cup white sugar
1 egg, beaten
1 ¾ cups all-purpose flour
1 ½ cups white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg
1 cup pumpkin puree
½ cup butter, melted
1 egg, beaten
⅓ cup water

Steps:

Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside.
Combine flour, 1 1/2 cups white sugar, baking soda, salt, and spices. Set aside.
Combine pumpkin, butter or margarine, beaten egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into a greased and floured 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter, and top with reserved pumpkin batter. Cut through batter several times with a knife for a swirl effect.
Bake at 350 degrees F (175 degrees C) for 70 minutes, or until tester comes out clean. Cool in the pan for 10 minutes, and then remove from pan to cool completely.

Nutrition Facts : Calories 398.2 calories, Carbohydrate 54.6 g, Cholesterol 86.2 mg, Fat 18.3 g, Fiber 1.4 g, Protein 5.6 g, SaturatedFat 11.2 g, Sodium 447.3 mg, Sugar 36 g

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