Mocha Pumpkin Bread/Muffins

Thursday, September 13, 2012

I recently found a recipe for Pumpkin Nutella Swirl Bread, and since we love pumpkin and Nutella around here I thought I would give them a try.  But when I went to the aisle in the grocery store to pick up some Nutella, I found THIS:

Mocha Cappuccino Hazelnut Spread ...just couldn't pass it up! Oh my goodness, it is to die for!!  So I went ahead and pulled out the pumpkin...

This was gonna be "eating" a mocha and a pumpkin spice latte at the same time! LOL

 I doubled the recipe (reducing the sugar) because you can't just have one muffin or piece of bread, right?  Then I mixed the sugar and the wet ingredients together.

I then added the dry ingredients.

 I put little drops (ok, maybe not too little!) of the Mocha Cappuccino Hazelnut Spread  in the batter that was in the pans and swirled it.  I also made some muffins with just regular Nutella.  I have to say that the JIF stuff was easier to swirl...a bit creamier.

The bread was amazing!  Here is the doubled recipe, which makes about 4 to 5 small loaves of bread and 12 muffins.

Mocha Pumpkin Bread

3 1/2 cups flour
2 t. baking soda
1 t. salt
1 T. cinnamon
3 t. nutmeg
2 cups sugar (the original recipe would have been three cups)
1 cup oil
2/3 cup water
2 cups canned pumpkin (Not pumpkin pie filling)
4 eggs
2 t. vanilla

Preheat the oven to 350. Mix together the sugar and the wet ingredients (minus the mocha spread).  In another bowl, mix the flour, baking soda, salt, cinnamon, and nutmeg. Slowly stir in the flour mixture to the wet mixture.  Mix until ingredients are combined.  Pour batter into loaf pans or muffin pans (make sure you spray the pans with oil or use muffin liners). Drop some of the mocha spread on the batter and swirl.  Bake small loaves for about 40 min., muffins for about 20 min., and larger loaves for about 60 min. Yum!

1 comment:

Diane said...

This looks wonderful. Thanks for the recipe.