I had some leftover canned pumpkin puree from the Pumpkin Roll I made for Christmas and recently figured out that Publix’s version of Nutella doesn’t have soy in it – so the stars aligned for me to make this Nutella Chocolate Chip Pumpkin Bread from My Baking Addiction.

Observations:

This recipe is pretty straight forward and easy, so not a lot to warn about here.

The first step should be to melt the butter, so you remember to let it cool! I stuck mine in the fridge because I waited until I needed it.

I cut the parchment paper so that it fit without touching the short sides of the pan, because I hate trying to make the corners work with parchment paper. I used a perfect release baking spray on the sides and it came out clean so you may be able to use that on the whole plan if you don’t have the parchment paper.

I have a soy allergy, so I was only able to make this after finding the soy-free Nutella alternative. I also use soy-free chocolate chips, which are very available at some stores and non-existent at others.

Impatient, I cut a slice off while it was still warm and it fell apart. It was much easier to work with after it cooled off.

I used unsalted butter, because that’s what I buy (you can always add salt — can’t take it out!), but I think it wouldn’t matter too much as I don’t think this would suffer from additional salt.

At 60 minutes, a toothpick came out thickly coated in batter, but at 70 minutes it was perfectly done. This, of course, will vary based on your oven.

Adding a little extra Nutella probably couldn’t hurt. 😉

Things I might change:

I did feel the cloves/nutmeg were a little too strong, so I might use just slightly less – not even a smaller measurement so much as a scant measurement of it. But I am a “super taster” so your results may vary.

As you can tell from the picture above, I skipped the step of pressing extra chocolate chips into the top and instead opted for drizzling melted chocolate over the top once it had cooled a little.

Rating:

5/5

It is very tasty and that Nutella stripe is heavenly. I ate it while it was still slightly warm. I think for an extra decadent treat, I might reheat a slice tomorrow and eat it with a slice of butter with some fresh French Press coffee.