Yummy Pumpkin Nutella Bread

So I've been a little M.I.A., after my many weeks of traveling and being away from home, I find myself trying to hastily whip up some cookies or cupcakes, or bread. Even cook something brilliant in a 30 minute time window. With the fall season upon us, it is only appropriate to try to incorporate pumpkin into anything and everything! (Including the pumpkin enzyme mask I had at my last facial!)

I came across this bread recipe last year, Pumpkin Nutella Bread, if you like nutella, you will LOVE this! I brought it in to my office for our made up holiday, "Pumpkin Day 2011," with all things pumpkin and orange (see picture above). This was such an office hit, people were begging me to the recipe!


Ingredients:

• 2 C. All-purpose Flour
• 1 tsp. baking soda
• 1 tsp. ground ginger
• 1 tsp. ground cinnamon (I always add A LOT extra)
• 1 tsp. ground nutmeg
• 1/2 C. butter, softened
• 3/4 C. granulated sugar
• 2 eggs
• 1 C. canned pumpkin
• 1/2 C. butterscotch chips
• 4 tbsp. Nutella (add extra!)

Instructions:

• Spray 9x5 inch loaf pan with cooking spray; line with parchment paper; spray parchment paper
• In a medium bowl, whisk together flour, baking soda, and spices
• In a large bowl, beat butter with the sugar until light and fluffy. Add the eggs and beat to combine. Mix in the pumpkin mixture. With the mixer on low, add flour mixture. Fold in butterscotch chips.
• Spread 1/3 of the batter in the loaf pan. Then, spread half of the nutella. Repeat with batter and then nutella again. Top with the remaining batter.
• Lightly swirl the nutella into the batter.
• Bake at 350F for about 30 minutes. Lower the heat to 325F and bake for another 25-35 minutes.
• Cool 10 minutes. (Make sure the leave the loaf in the pan as long as you can, this bread is very moist and will lose shape/crumble if it is taken out too soon).

Enjoy!