Nutella Swirl Pumpkin Bread with Chocolate Crumble Topping
This Nutella Stuffed Pumpkin Bread features a luscious combination of pumpkin and rich chocolate hazelnut spread. The cocoa streusel topping adds a delightful chocolatey crunch to this moist and flavorful bread.
Equipment
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup almond flour
- ½ tsp salt
- 3 tsp baking powder
- ½ cup sugar of choice use monk fruit sweetener for a lower sugar option
Wet Ingredients:
- 1 ½ cups pumpkin puree
- ½ cup light olive oil
- ¼ cup unsweetened almond milk
Nutella Filling:
- 3-4 Tbsp chocolate hazelnut spread of choice like Nutella
Cocoa Streusel:
- ¼ cup all-purpose flour
- 1 Tbsp cocoa powder
- 2 Tbsp sugar of choice use monk fruit sweetener for a low sugar option
- 1 Tbsp light olive oil or melted coconut oil
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, almond flour, salt, baking powder, and sugar.
- In another bowl, mix the wet ingredients: pumpkin puree, light olive oil, and almond milk. Stir until the mixture is smooth and fully incorporated.
- Gradually add the wet ingredients to the dry ingredients. Stir gently until you have a smooth batter. Do not overmix.
- Pour half of the pumpkin bread batter into the prepared loaf pan, spreading it evenly.
- Spoon 3-4 Tbsp of Nutella on top of the batter
- Carefully cover the Nutella filling with the remaining pumpkin bread batter, smoothing it out
- In a separate small bowl, make the cocoa streusel by combining all-purpose flour, cocoa powder, sugar, and light olive oil (or melted coconut oil). Mix with your hands until the mixture resembles coarse crumbs. Set aside.
- Sprinkle the cocoa streusel evenly over the top of the bread batter.
- Bake the Pumpkin Bread with Cocoa Streusel in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
- At the last 15 minutes of baking, tent a piece of aluminum foil over the loaf pan to prevent burning the streusel during baking.
- Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Slice and enjoy
Nutrition
Calories: 219kcalCarbohydrates: 24gProtein: 4gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 207mgPotassium: 108mgFiber: 2gSugar: 4gVitamin A: 4767IUVitamin C: 1mgCalcium: 86mgIron: 2mgZinc: 0.3mg***Net Carbs: 22g
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