Wow. This pumpkin bread is FANTASTIC. It's UNBELIEVABLY moist and the nutella give it that chocolate punch. What too this just over the top was the raw cane sugar I sprinkled on the top. A bit of crunch goodness that makes every bite sing in your mouth. Put on a sweatshirt, turn on the football game and make this. You won't be sorry.
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 tablespoon cinnamon
1 1/2 teaspoons nutmeg
1 1/2 cups sugar
1/2 cup canola oil
1/3 cup water
1 cup canned pumpkin (not pumpkin pie filling)
8 tablespoons Nutella (2 tablespoons per mini loaf) ***see note below
1. Preheat the oven to 350 degrees F. Spray 4 mini loaf pans with cooking spray. Set aside.
Picture courtesy of realmomkitchendotcom