Definitely making the below this weekend.
Who’s with me?
Pumpkin Bread with Nutella Mascarpone
Makes 2 loaves
Recipe adapted from My Baking Addiction via allrecipes.com
Pumpkin Bread Ingredients
- 1 (15 oz) can pumpkin puree
- 4 eggs, room temperature
- 1 cup canola oil
- 2/3 cup water
- 2 tsp vanilla extract
- 2 1/2 cups sugar
- 3 1/2 cups all-purpose flour
- 2 tsp baking soda
- 1 1/2 tsp kosher salt
- 2 tbsp pumpkin pie spice
Directions
- Preheat oven to 350 degrees. Prepare two 9.25 x 5.25 x 2.75 loaf pans. Set aside.
- In a large bowl, slowly beat together pumpkin, eggs, oil, water, vanilla, and sugar until well blended.
- In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
- Slowly stir dry ingredients into the pumpkin mixture just until combined. Divide batter evenly into prepared pans.
- Bake for 60-70 minutes or until a toothpick inserted into the center of loaf comes out clean. Rotate pans halfway to ensure even cooking. Loaf baking times may vary depending on how equally batter is divided.
Nutella Mascarpone Ingredients
- 1 (8 oz) container of mascarpone, softened
- 3 tbsp Nutella
Directions
- Combine mascarpone and nutella in a bowl. Stir until combined. Enjoy!
- Once cooled completely, wrap loaf in plastic wrap and then again in foil to ensure freshness.
- When I removed the bread from the pans, I thought the outer edge was a bit overcooked. Trust me when I say, like most breads, it will soften up once wrapped stored and it’s even better the next day, and the next day, and the next.
