This is hands down one of the best things I have EVER baked. Why? Because it is full of flavor, tastes like the holiday season, and made with healthy ingredients so I don’t feel guilty while indulging. I have been eating this pretty much every day for breakfast and as an afternoon snack. My pumpkin bread recipe is so good that you might as well bake a few loaves and hand them out as Christmas gifts. I don’t think anyone would have a problem with that.
Christmas will be here before we know it and I’ve been brainstorming on what I am going to buy my family and friends. Sometimes going shopping for people is so hard because everyone has different tastes and preferences. My dad and brothers, for example, are so hard to shop for. First of all, they are really laid back so it’s hard to find something that they absolutely need or want. So, in an effort to please everyone with the perfect gift, I decided that I will simply bake this amazing loaf of bread for the people who are incredibly hard to shop for. It’s so easy to stress over what to get everyone as Christmas presents, but honestly, food usually makes the perfect gift 99% of the time. Treat your loved ones!
Not only do I love this recipe because it makes my apartment smell like a pumpkin candle while it is baking, but I can easily substitute some ingredients for healthier ingredients. Normally when baking recipes call for all-purpose flour, I simply substitute it with whole wheat flour. You can’t taste the difference, at all. Plus, all of the Fall spices like cinnamon, nutmeg, and cloves will warm you up and make up for the fact that there isn’t a whole lot of added sugars going into this bread. The final finish is the drizzle of chocolate/Nutella icing which gives the perfect touch to add beauty and irresistibility.
For this recipe you will need:
2 cups whole wheat flour
1/2 tsp salt
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 tsp ground cinnamon
2 cups sugar in the raw
1 1/2 sticks unsalted butter, room temperature
2 large eggs
1 can pumpkin pie mix
8 oz. bittersweet chocolate
4 oz. Nutella
Preheat the oven to 325 degrees F. In a large bowl, sift together the flour, salt, baking powder, baking soda, ground cloves, nutmeg, and cinnamon. Next, in a stand mixer or large bowl with a hand mixer, combine the sugar and butter until creamed together. One at a time, add the eggs and mix well. Then, add the pumpkin pie mix. Once everything is well combined, slowly and on a low speed, add the dry flour mix to the wet pumpkin mix. The batter may look a bit grainy but that’s only because of the pumpkin pie mix. Once the entire batter is evenly mixed, pour into a prepared, sprayed and floured loaf pan. Pop the loaf pan into the oven and bake for 65-75 minutes or until a tooth pick inserted in the center of the bread comes out clean. Let the loaf cool in the pan and then allow it to cool even further on a wire rack.
For the chocolate/Nutella icing:
If you have a double boiler, use it. Otherwise, pour water halfway up a medium size sauce pot. Bring to a simmer and set a metal bowl over the pot. The steam from the water will melt the chocolate quickly. Melt the bittersweet chocolate and then add the Nutella to the chocolate and allow it to melt as well. Simply drizzle the ganache over the bread. Voila!