Well now that Thanksgiving is over I feel like it’s a rush to Christmas everywhere. Christmas decorations are up and the radio has been playing Christmas songs even before Thanksgiving. If you are like me, I seem to always overstock on cans of pumpkin during the holiday season but its perfect when I need to make something last minute whether it’s to take to a party or give away as gifts. This recipe is super easy and can be made into 2 larger loaves, 7 mini loaves or about 32 muffins. You will definitely love the yummy little twist of Justin’s Chocolate Hazelnut spread!
1 15 oz can of organic pumpkin ( I buy mine from Trader Joe’s)
2 1/2 cups organic cane sugar
1 cup water
1 cup oil (coconut/avocado)
4 organic caged free eggs
3 1/3 cup organic flour
1 tsp baking powder
2 tsp baking soda
1 1/2 tsp pumpkin pie spice
1 tsp ground cinnamon
1 tsp salt
1/2 cup Justin’s Chocolate Hazelnut Spread
Preheat oven to 350 degrees.
Add pumpkin, water, oil, and eggs to mixer and mix well.
Add all dry ingredients into a separate bowl and whisk together.
Slowly add dry ingredients to wet ingredients and mix until combined.
Separate half of the pumpkin bread batter into a bowl and add Justin’s chocolate hazelnut spread to it. Mix until its fully incorporated.
Add the Chocolate hazelnut batter back into the regular pumpkin bread batter and stir just enough till it looks swirled.
Pour into loaf tins and bake.
For large loaf pans bake about 60-70 minutes ( or until toothpick comes out clean)
For mini loaves bake about 35-40 minutes
For muffins 20-25 minutes
Happy baking and I hope everyone has a great week!