Ingredients
Units
Scale
- 2 Large Eggs, at room temperature
- 1 Teaspoon Pure Vanilla Extract
- 3 oz (Scant 1/2 Cup) Vegetable Oil
- 2oz (1/4 Cup) Greek Yogurt, Plain or Vanilla
- 10oz (1 1/4 Cup) Pure Pumpkin Puree
- 219 grams (1 3/4 Cups) All-Purpose Flour/ Plain Flour
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1 Tablespoon Pumpkin Pie Spice
- 150 grams (3/4 Cup) Granulated Sugar
- 50 grams (1/4 Cup) Brown Sugar
- 4oz-6oz (1/2-3/4 Cup) Nutella
Instructions
- Preheat oven to 350F/180C and grease a 9X5 loaf pan, set aside.
- In a large bowl combine the eggs, oil, yogurt, and pumpkin until fully combined.
- Sift in the flour, baking soda, baking powder, salt, pumpkin pie spice, and sugars. Gently fold everything together until just combined, do not over mix.
- Scoop half of the batter into the 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. Store leftovers in an air-tight container for up to 3 days.
- Prep Time: 10
- Cook Time: 55
- Category: Snack
- Method: Bake
- Cuisine: American
