I’ve been looking for new baking inspirations with nutella lately. When I came across a pumpkin bread swirled with nutella on Two Peas and Their Pod, I definitely had to try making my own nutella swirl pumpkin bread.  It allowed me to try a new nutella recipe and a new pumpkin bread variation, all at once.

I didn’t use the pumpkin bread recipe on the original post, but instead chose to use my favorite pumpkin bread recipe. The original recipe used only two tablespoons of nutella. This didn’t seem enough in my opinion to create a proper swirl. So I increased this to 1/4 cup. I ended up getting a much better swirl effect, but it also affected the taste.

The nutella taste was so strong, that it completely overpowered the pumpkin bread. It was as if I had slathered my pumpkin bread with nutella spread. I missed tasting the pumpkin bread. I think this nutella swirl would probably work better with white bread.

It was fun to try though and I love the swirl effect.

Pumpkin bread with nutella swirl

Yields: 3 loaves

Ingredients

  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 3/4 cup nutella

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour or line three 7×3 inch loaf pans.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Mix in the dry ingredients until it is just blended.  Pour into the
    prepared pans.
  3. Take 1/4 cup nutella and drop spoonfuls across top of batter (1/4 cup for each loaf). Use a knife and begin to swirl nutella with batter, making figure eights across the batter several times.
  4. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. (The batter portion should come out clean, but the nutella will be gooey and stick to toothpick)

Blog Changes

So if you haven’t noticed already, there are some changes in appearance with my blog. While I’ve made some changes before, this is the biggest change I’ve made because I’ve switched hosts.

I’ve been thinking of changing hosts for a while. While typepad is great for someone not tech savvy like me, it had a lot of limitations too. So I finally pulled the trigger, and of course the move ended up being a lot more complicated than I bargained for.  All the people who say the transition is easy and smooth are lying. I spent most of the weekend trying to get things up and running.

I believe all the changes have been made so that there shouldn’t be any errors, broken links, etc. But if you encounter any, please let me know so I can look into it.  Also, if you have myold  typepad address bookmarked, saved, linked, etc,  if you could please update it to www.kirbiecravings.com, that would be greatly appreciated. Thanks!

The season is definitely here for pumpkin and spices.  I’ve been seeing pumpkin recipes everywhere, and searches on my old pumpkin recipes posts have been quite popular lately.

I love pumpkin. I also love how versatile it is. It always amazes me how many different ways I see pumpkin used in different dishes and baked goods. Last year, I baked up quite a storm of pumpkin recipes. I plan on doing it again this year. I plan on making some new recipes as well as some old favorites.

Pumpkin chocolate chip cookies was one of my favorites last year.  It’s been so long since I’ve eaten these, I forgot how good they are! These are cake type cookies, but they are better than most cake cookies. They are pillowy soft. The cookies puffed up quite a lot and when you break into one, you see just how soft and fluffy these cookies are.

The pumpkin and cinnamon definitely comes through in these cookies. Yum.

Pumpkin chocolate chip cookies (adapted from here)

Ingredients

1 cup canned pumpkin puree
1 cup white sugar
1/2 cup vegetable oil
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 teaspoon baking soda
1 tablespoon vanilla extract
1 cup semisweet chocolate chips

    Directions

    1. Preheat oven to 350F and line baking sheets with parchment paper.

    2. Whisk together pumpkin, sugar, vegetable oil, vanilla and egg in a large bowl . In a separate bowl, whisk together together flour, baking powder, baking soda, ground cinnamon, and salt. Add the flour mixture to pumpkin mixture and stir until combined.

    3. Stir in the chocolate chips.

    4. Take large tablespoons full of dough and attempt to smooth and shape before dropping onto cookie sheet.  The cookies dough should be round and flat and smoothe, resembling close to the finished baked product.

    5. Bake for approximately 10 minutes or until lightly brown and firm. The cookie dough should be almost the same size and shape as the finished cookies as the batter does not spread much.