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.

Flourless Nutella Pumpkin Bread Recipe
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.



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. Pour batter into loaf pan. Bake about 50 minutes or until knife inserted comes out clean and top of the bread bounces back slightly when you touch it. Let bread cool before cutting and serving. Bread will shrink slightly while cooling. Store uneaten cake bread in fridge.

Recipe Adapted : FLOURLESS NUTELLA PUMPKIN BREAD @ kirbiecravings