Nutella pumpkin bread deliciously moistFor an easy way to make brownies, try this flourless pumpkin, chocolate hazelnut recipe. It’s seriously the most moist dessert I’ve ever had. It’s sort of a cross between cake and brownies, but whatever you call it, you’ll love this sweet treat alone or served with ice cream and walnuts in a sundae.

All of the ingredients go right into the blender, so there’s nearly no clean-up. It tastes mostly of chocolatey hazelnut, but if you want more fall flavor try adding cinnamon or nutmeg.

chocolate hazelnut Pumpkin bread

Makes 1 loaf


  • 1 1/4 cups chocolate hazelnut spread
  • 1/4 cup unsweetened cocoa powder
  • 2 eggs
  • 3/4 cup pumpkin purée
  • 1 1/2 tsp baking powder
  • 1 tsp ground cinnamon (optional)
  • 1/4 tsp nutmeg (optional)

Nutella pumpkin bread deliciously moistDirections

  1. Preheat oven to 350ºF.
  2. Spray the inside of a loaf pan with cooking spray, set aside.
  3. Add chocolate hazelnut spread, cocoa powder, eggs, pumpkin purée, baking powder, cinnamon and nutmeg into blender and mix on high until smooth. Keep a spatula handy for scraping down the sides if necessary.
  4. Pour the batter directly into greased loaf pan. Bake for about 50-55 minutes. Knife or toothpick will come out clean when done.
  5. Let bread rest on cooling rack about an hour before slicing and serving.

*Serve a slice topped with vanilla ice cream and walnut pieces for a deliciously tasty dessert.

Adapted from Kirby’s Cravings





Meghan is a full-time writer exploring the fun facts behind food. She lives a healthy lifestyle but lives for breakfast, dessert and anything with marinara. She’s thrown away just as many meals as she’s proud of.