The Saga of the 37 Pumpkins - Installment No. 27- Pumpkin Nutella Swirl Bread

Patch was soon immersed in the story that Stalk had written. A ton of memories came rushing back to him: memories of his fellow pumpkins who'd gone away to join the Keepers. As he sat and read, Patch felt transported to the time when his family was together. He saw his mother's round face and the taciturn one of his father. He remembered his brother's crusade against Cucurbita. Patch remembered, too, what she'd told him after she'd turned into a pumpkin pie.

Patch read for hours and hours, maybe days.

And then, as though he'd just wakened from a very long dream, he stopped reading. The story was done. Stalk had known that her time was near, she'd written about giving the book to Patch, and she'd said something else, too.

She wanted Patch to continue the story, to write it for as long as he could, and to keep it alive longer.

Hopefully a lot longer than the big pumpkin being toted away to the kitchen at that moment.

Then there were 9...

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Pumpkin Nutella Swirl Bread

Ingredients:

• 3 1/3 cups flour
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 2 2/3 cups sugar
• 2/3 cup butter
• 4 eggs
• 15 oz. pumpkin puree
• 2/3 cup water
• 2/3 cup Nutella

Instructions:

Preheat the oven to 325° F and grease two 9" x 5" loaf pans.

In a medium bowl, sift flour, baking soda, baking powder and salt together, then set the bowl aside.

In a large bowl, cream together the butter and sugar. 

Add one egg at a time and mix well, then incorporate the pumpkin puree.

Alternate adding dry ingredients with water.

Remove 1 2/3 cup pumpkin batter and pour into a medium bowl. Stir in Nutella until evenly combined.

Pour a layer of Nutella batter into the bottom of each prepared pan. Then pour the rest of the batters, alternating Nutella with regular pumpkin batter.with plain pumpkin bread batter into the prepared pans. Use a knife to marble the batters.

Put the pans in the oven and bake for fifty minutes, or until a toothpick inserted into the center comes out dry.

Recipe from Chef In Training