If you make 1 thing new this week – this should be it. I found this recipe a few months ago, and I’ve made it at least a dozen times since. It’s so good!
It’s chocolaty, moist, dense, fudgy, slightly sweet, and cold. It’s an insane combination. And because it naturally sinks in the center, I felt it was only right to adorn it with chocolate chunks and mini chocolate chips, and I’m not sorry. Believe me, the chocolates on top totally make this – so don’t skimp!
And if there’s not enough to love about it already, it’s a one bowl recipe. I mix everything together in my food processor, pour it into a baking pan, douse it with copious amounts of chocolate, and bake it off. So easy! And extra bonus, it’s naturally gluten free and it has a few yummy secret ingredients in it – I’m looking at you pumpkin puree and cinnamon.
*Just a few notes that have been brought to my attention. Thanks Gina! The chocolate chips, chunks, and minis can be dark, milk, or semisweet! It’s your choice! Whatever chocolate you like to eat, you’ll love on top of this sweet bread. Also, if the loaf domes – yay you! Maybe it’s the altitude?? Or maybe I don’t bake it long enough – I like the fudgy texture. Also, lining with parchment can be a challenge, so I like to use metal clips to hold down the sides of the parchment of my baking pan while I’m filling it with batter to help minimize parchment shifting.
Sunken Chocolate Chunk Nutella Bread Adapted from Kirbie’s Cravings
1 (13 ounce jar) Nutella
1/3 cup dark cocoa powder (I used Cacao Barry Brute)
2/3 cup pumpkin puree
1 teaspoon baking powder
pinch of coarse kosher salt
pinch of cinnamon
1/2 teaspoon vanilla
1/2 cup chocolate chunks
1/2 cup mini chocolate chips
Preheat the oven to 350 degrees. Line an 8 x 4 inch bread pan with parchment; set aside.
In the bowl of a food processor, add the first 8 ingredients. Pulse, then scrape the sides of the bowl, and then puree for about 1-2 minutes, until nice and smooth. If needed, scrape the sides again, and pulse as needed.
Pour the batter into the prepared baking pan. Top with the chocolate chunks and mini chocolate chips. Bake in the oven for about 50 minutes. A toothpick inserted in the center should come out with a few wet crumbs on it when done.
Let cool for about 5 minutes in the pan, and then carefully remove the bread from the pan and let it cool on a wire rack. Once cool, wrap with the bread with plastic wrap and place it in the refrigerator for at least 6 hours (preferably overnight, if you can wait) before serving.
Serve slices cold. Yum!
*Any leftovers should keep for 4-5 days wrapped in plastic wrap in the refrigerator.