Whole Wheat Pumpkin Nutella Bread Mini Loaves

Whole Wheat Pumpkin Nutella Mini Loaves!!

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Tomorrow is Registered Dietitian Day. In honor of recognizing my fellow dietitians, I decided to make some healthy bread as a special treat! So if you know a Registered Dietitian make sure to show them some love and give them a hug and thank them for what they do!

Ingredients:

1 cup all purpose flour

¾ Cup 100% Whole Wheat Flour ( I used King Arthur) ***Spoon out the flour***

1 teaspoon baking soda

1/2 teaspoon salt

1 and ½ teaspoon of very good like penzeys cinnamon

1 1/2 teaspoons nutmeg

1  cup sugar

1/3 cup canola oil

1/3 cup water

1 & 1/3 cup canned pumpkin (not pumpkin pie filling)

1/ 2 cup egg substitute or 4 egg whites

1 teaspoon Mexican vanilla extract

4 tablespoons Nutella (1 tablespoons per mini loaf)

 

Directions

1. Preheat the oven to 350 degrees F. Spray 4 mini loaf pans with cooking spray  ( I love my pampered chef mini stoneware). Set aside.

 

2. In a medium bowl, sift together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

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3. In a large bowl, whisk together sugar, oil, water, pumpkin, egg substitute or whites, and vanilla extract. Whisk until smooth and combined.

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4. Slowly stir in the flour mixture.

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5.Mix until ingredients are combined.

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6. Pour the batter into the mini loaf pans (one cup of batter per mold).

 

7. Drop 1 tablespoon of Nutella onto each loaf pan. Swirl the Nutella into the pumpkin batter with a knife.  If you slighty heat the   Nutella in the microwave it makes it easier to swirl.

 

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8.Place the loaf pans onto a baking sheet and place in the oven.

 

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9. Bake for 40-45 minutes or until a toothpick comes out clean (my oven took exactly 40 minutes).

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10. Place the loaf pan on wire rack and let cool for 15 minutes and remove from pan.

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11. For optimal results let the bread cool completely before slicing.
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Enjoy!!

 

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