On a lightly floured surface, or a silicone counter mat, roll dough to roughly 10x20. Rub entire surface with softened butter. Sprinkle well with cinnamon and sugar. Starting at one of the shorter ends, roll into a tight log and pinch seams closed. Place dough seam side down in a lightly greased 10-inch loaf pan. Cover and allow to rise for an additional 90 minutes.
There are swirls of Nutella in every bite of this moist and tender pumpkin bread. Pumpkin Nutella bread is decadent and sweet the perfect slice to go with breakfast or alongside an afternoon cup of coffee or tea.
Swirls of Nutella combined with spiced pumpkin are the best combination. Its my second favorite way to use a jar of the creamy chocolate hazelnut spread the first is enjoying a spoonful directly from the container!
In a large mixing bowl, combine the eggs and sugar until well combined. Add the buttermilk, butter, vanilla, and pumpkin. Stir until all the ingredients are incorporated. Slowly mix in the dry ingredients, until there are no clumps and the mixture is smooth.
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2 Add the flour, milk powder, sugar and salt to the bowl of a standing mixer, when the yeast mixture is ready, add melted shortening and egg, attach your dough hook and knead for 3 to 4 minutes on medium speed until the dough comes together and its nice and smooth.
6 Lightly grease the top of the bread with a little vegetable oil, cover with plastic wrap and allow it to rest for about 45 minutes or so or until risen over the top of the pan. Meanwhile, preheat your oven to 350 degrees and grease a 9x5 inch baking pan with some butter or nonstick spray.
7 Gently remove the plastic wrap and pop it in the oven to bake for about 45 minutes or until deeply golden brown. Allow it to sit for 5 minutes then remove from the pan and allow to finish cooling completely on a wire rack before slicing and serving.
Whisk together flour, baking soda and salt in a large bowl and set aside. Combine melted butter, sugar, pumpkin, eggs and vanilla extract. Stir together with a spoon. Add to flour mixture and mix well with spoon. Stir in buttermilk. Spray a 9 x 5 loaf pan with cooking spray and add batter to pan.
Whats also great about this season, though, is that a couple of pie pumpkins can make a lot of pumpkin puree that you can freeze. I love making myHomemade Pumpkin Puree!It keeps for 6 months in the freezer and is so simple to make.
On top of that chocolate batter, you add the remaining pumpkin batter, then the raiming chocolate batter on top of that. Then, to make the swirl effect, you take a knife and run it through the batter in an S formation, only once or twice. You dont want to do it too many time more, otherwise, you risk mixing all the flavors!
You can keep leftover pumpkin chocolate swirl bread in an airtight container at room temperature, or in the refrigerator, for up to 3 days. This bread can also be frozen in an airtight container for up to 2 months.
Using a knife swirl, making a marbling effect. Bake in 350 oven for 1/1/2 hours. If you make in two pans baking time will be about 50 minutes. If the topping is getting too dark loosely cover with foil. Allow to stand in pan for 10 minutes and then remove to cooling rack. I don't find that this loaf freezes well.
Naturally, they wanted to taste what smelled so good and of course I obliged. They quickly gobbled it up and declared they loved it, but what really what's not to love? This bread is soft and moist with a mild pumpkin flavor. Add the sweet cinnamon swirls in the middle and this bread is just fantastic.
My husband is far less enthusiastic about pumpkin than the rest of us so he while he thought this bread tasted good he wasn't as eager to have another slice. Is your family as pumpkin crazy as the kids and I are or are yours more like my hubby?
