Posts Tagged ‘Nutella’

There are so many things to love about the fall season, but one that I enjoy time and time again is the smell of pumpkin anything.  I’m not picky which form it comes in.  Whether it be a candle, cookies, or this delicious bread.  The spices fill the house with warmth, comfort, and it’s just so inviting.  Who doesn’t like walking into a house with freshly baked bread??

Not only is this bread a must-bake but it’s pretty darn quick to throw together.  I’ve said it before, but I’ll say it again, quick, easy, and delicious is always OK in my book.  In about 20 minutes I was putting both pans in the oven and had the next hour to get some stuff done.  So let’s recap this again….quick, easy, delicious, and oh, you don’t have to stand around the oven and check on it after 15 minutes, which just happens to usually be the time I am done cleaning up the kitchen and want to sit down for a bit.  Nope this time I was able to clean up, start some laundry, take the dog out, and sit down for a bit.  Love it!

The bread alone is great!  But you know what makes a great bread even better…..smothering it in a light and creamy Nutella mixture of course.  It’s kind of like a pumpkin roll on steroids because you get to control the ratio of pumpkin to filling.  Genius right??!?

(Printable Recipe)

Pumpkin Bread with Nutella Mascarpone

Makes 2 loaves

Recipe adapted from My Baking Addiction via allrecipes.com

Pumpkin Bread Ingredients

  • 1 (15 oz) can pumpkin puree
  • 4 eggs, room temperature
  • 1 cup canola oil
  • 2/3 cup water
  • 2 tsp vanilla extract
  • 2 1/2 cups sugar
  • 3 1/2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp kosher salt
  • 2 tbsp pumpkin pie spice


  1. Preheat oven to 350 degrees.  Prepare two 9.25 x 5.25 x 2.75 loaf pans.  Set aside.
  2. In a large bowl, slowly beat together pumpkin, eggs, oil, water, vanilla, and sugar until well blended.
  3. In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
  4. Slowly stir dry ingredients into the pumpkin mixture just until combined.  Divide batter evenly into prepared pans.
  5. Bake for 60-70 minutes or until a toothpick inserted into the center of loaf comes out clean.  Rotate pans halfway to ensure even cooking.  Loaf baking times may vary depending on how equally batter is divided.

Nutella Mascarpone Ingredients

  • 1 (8 oz) container of mascarpone, softened
  • 3 tbsp Nutella


  1. Combine mascarpone and nutella in a bowl.  Stir until combined.  Enjoy!
  • Once cooled completely, wrap loaf in plastic wrap and then again in foil to ensure freshness.  
  • When I removed the bread from the pans, I thought the outer edge was a bit overcooked.  Trust me when I say, like most breads, it will soften up once wrapped stored and it’s even better the next day, and the next day, and the next.  

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I’ve been obsessed with Nutella ever since we went to Europe in 2008.  The hotels had the cutest little packets of them.  So naturally, I stole a handful each morning.  I couldn’t get over this delicious chocolaty spread.  Fast forward to 2010 when we were lucky enough to go to Paris with Brent’s work.  The Nutella obsession is still in full force.  We are walking along one of the side streets and there is a guy making crepes.  As we are looking at the menu, there is a Nutella Banana combo.  Brent was sold.  This thing was the size of a New York slice of pizza, dripping with warm Nutella and stuffed with perfectly ripe banana rounds.  Pure heaven!

In thinking of a way to use up the ripe bananas, I got a request for some Nutella and Banana Bread.  I’m sure you can guess who it was from.  The bread turned out really good!  I usually prefer my Banana Bread and Zucchini Bread to be just that.  No nuts, chocolate chips, or fancy add-ins…..just good ol’ classic bread.  However, I was shocked at how much I liked this bread.  I thought it was better the next day, but there was no complaints from Brent when he sampled a slice straight out of the oven.

(Printable Recipe)

Nutella Banana Bread

Adapted from Sugar Plum


  • 2 1/3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups mashed ripe banana (about 3 bananas)
  • 6 tbsp unsalted butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs, room temperature
  • 1/2 cup Nutella

1.  Preheat oven to 350 degrees.  Spray a 9 inch loaf pan with non-stick cooking spray.

2.  In a medium bowl, whisk together flour, baking powder, baking soda and salt.

3.  In a large mixing bowl, beat together banana, butter, sugar, brown sugar, and vanilla until combined, about 2 minutes.  Beat in eggs, one at a time, until fully incorporated.  Reduce mixer to low speed, slowly add flour  mixture.  Stir just until combined.

4.  Place 1/3 of batter into a separate bowl.  In a small glass bowl, heat Nutella in microwave for about 15 seconds.  Remove from microwave and stir.  Place heated Nutella in bowl with 1/3 of the batter.  Stir together until combined.

5. Place 1/2 of banana batter in loaf pan, spread evenly.  Add layer of Nutella batter, add layer of banana batter.  Using a knife, gently swirl batter.  Bake for 50-60 minutes, or until a toothpick inserted into bread comes out with a few crumbs.


  • Combine banana batter and Nutella batter in any way you desire.  There is no right or wrong way
  • Once loaf is cooled, wrap tightly in foil or plastic wrap and place in an airtight bag or container
  • I found the bread to be more flavorful the next day.  If the top of your bread is a little crispy, that’s ok.  It will soften once stored.

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Growing up, no bake cookies were probably one of my favorites.  I loved the combination of chocolate and peanut butter but the cookie was almost fudge-like.  I had always heard they were tricky to make because if you don’t make them just right the cookie won’t set up.  So all this time I’ve been putting off making them in hopes that somebody would somehow read my mind and make them for me.

Isn’t that just the silliest, most backwards way of thinking.  Especially coming from someone who enjoys baking and even more enjoys a challenge of getting it right.  Well….as you can tell.  The wait has ended and I am happy to say that these are indeed the easiest things to make.  Maybe I got lucky the first time, who knows, but they were pretty darn simple.

I combined a few different recipes that I found online and decided to make them “grown-up” and add Nutella rather than peanut butter.  Yup….just as good as I remember.  Perhaps even slightly better because everything is that much better with Nutella.  Am I right, or am I right?!?  :)  Celebrate National Nutella Day on Feb 5th with this quick and easy treat!


Printable Recipe

Nutella No Bake Cookies


  • 1/2 cup butter
  • 1/2 cup milk
  • 1 3/4 cups granulated sugar
  • 4 tbsp cocoa powder
  • 2 tsp vanilla extract
  • 1/2 cup Nutella
  • 3 cups quick cooking oats

1.  In a medium saucepan (3-4 qt) combine butter, sugar, milk, and cocoa powder over medium  heat.

2.  Bring to a rolling boil and let boil for 1 minute.

3.  Remove from heat.

4.  Stir in Nutella and vanilla until smooth.  Add oats and stir until combined.

5.  Drop by heaping tablespoons onto wax paper lined baking sheets.  (To make heart shapes, drop cookies inside cookie cutter and use a small spatula to fill in space.  Slowly lift up cookie cutter.)


  • Simply sub peanut butter for Nutella for regular no bake cookies.

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Nutella Brownies

A quick post before I run off to work.  Well…..that last weekend at the lake I mentioned has come and gone.  We took some extra time off and enjoyed an extended weekend filled with family, football games, golfing, fried food, a birthday, and a little bit of sun.  It was perfect!  And now fall is officially here.  Yay!

These nutella brownies are chocolaty and fudgy!!   Paired with a scoop of ice cream and they are heaven.  Ok 2 scoops because who has just one??!?  You can’t go wrong with this combination.  Anything with nutella is going to be good!  So print this off and get into that kitchen!!  Thanks for stopping by!

(Printable Recipe)

Nutella Brownies
Recipe from Two Peas and Their Pod


  • 3/4 cup all-purpose flour
  • 3/4 cup sugar
  • 1/3 cup (2 oz) bittersweet chocolate, coarsely chopped (I used chocolate chips)
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/3 cup canola oil
  • 2 large eggs
  • 1/2 tsp vanilla or hazelnut extract
  • 1/4 – 1/3 cup Nutella

1.  Preheat oven to 350 degrees.  Lightly grease the bottom and sides of a 9×9 inch pan or round pan.

2.  In a medium bowl, sift together flour, sugar, cocoa powder, cinnamon baking powder, and salt.  Stir is chocolate chunks.

3.  In a separate bowl, whisk together oil, eggs, and extract just until blended.  Pour the liquid mixture over the dry ingredients and mix until combined.  Add in nutella and stir until combined.

4.  Spread evenly into prepared pan.  Bake for 22-25 minutes or until a toothpick comes out with a few pieces on it.  Allow to cool on a cooling rack.

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