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.
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
Instructions
- 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.
- 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.
- 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.
Serving: 1slice, Calories: 228kcal, Carbohydrates: 26.8g, Protein: 4g, Fat: 13.4g, Saturated Fat: 4.6g, Sodium: 31.3mg, Fiber: 2.6g, Sugar: 21.6g, NET CARBS: 24
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!