This flourless, gluten free, Nutella pumpkin bread can be made in the blender or with a mixer. It’s fast, easy, and produces a super moist, chocolatey quick cake bread.
The bread tastes mainly of chocolate from the Nutella spread. It’s sweet, but not overly sweet. The pumpkin flavor is there, but it’s pretty light and is mainly in the ingredient list to help create a moist and light cake bread. If you want to enhance the pumpkin flavor and give it more of a Fall flavor, you can add cinnamon spice.
1 1/4 cups Nutella spread
1/4 cup + 2 tbsp unsweetened cocoa powder
2 large eggs
1/2 cup + 2 tbsp pumpkin puree
1 1/2 tsp baking powder
1 tsp ground cinnamon (optional, if you want a more enhanced pumpkin and Fall flavor)
1. Preheat oven to 350F. Grease the interior of an 8.5 inch x 4.5 inch (9 x 5 inch also works) loaf pan with vegetable oil or canola oil spray.
2. Add all ingredients into a blender and blend on high speed until everything is mixed. You may need to use a spatula and scrape the blender a few times to make sure all the Nutella is incorporated into the batter and not stuck to the bottom or sides of your blender. You can also mix all the ingredients in a stand mixer as well.