Whole Wheat Pumpkin Nutella Mini Loaves!!

 

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.

 

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

 

4. Slowly stir in the flour mixture.

5.Mix until ingredients are combined.

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.

 

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

 

 

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

 

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

 

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

 

Enjoy!!