It’s only Tuesday and it feels like Saturday to me ( mind you working in the restaurant business work is 24.7 not m-f) I have honestly not been able to do one thing, pulled one way or the other all day, I’m giving an order to one person and writing a check for another, while taking on the phone to someone else..etc. So the end of the day when I come and have the energy to bake it’s really exciting. Today thought I didn’t have enough energy for anything tooo crazy but because I didn’t have a lot of energy I decided on making a pumpkin bread, it is EASY peasy people!
I decided to fancy this bread up with some Nutella.I happened to have lots of Nutella in Europe and it reignited my love affair with Nutella (still love Cookie Butter/Biscoff more).
This bread is moist, dense but fluffy and the swirls of Nutella really do make it that much better.
And seriously California the 90F heat is not working out anymore, I want to turn my oven on without turing the air on!!!
Preheat oven to 350F and grease a 9X5 loaf pan, set aside.
In a medium sized bowl combine all purpose flour, baking soda, baking powder and salt, set aside.
In the bowl of an electric mixer combine sugars, eggs, pumpkin puree, greek yogurt and vanilla until combined. Add dry ingredients to wet ingredients, until just combined.
Scoop half of the batter into prepared pan then spoon 1/4 cup of Nutella in spoonfuls then get a knife and swirl Nutella all over. Spoon the rest of the pumpkin batter and then the rest of the Nutella and swirl.
Bake for 45-55 minutes or until a toothpick inserted comes out clean.