Homemade Nutella Swirled Pumpkin Bread with Hazelnuts

This is my recipe for life. On its own this bread can seriously hold its own, the extra Nutella swirl and chopped hazelnuts just give it bonus points. This loaf is made with only the best, whole food ingredients. Perfectly sweetened with maple syrup, and spiced to perfection with the mixture I have included here. I love the slight crunch of the top and how it contrasts with the fluffy, moist interior. Its bright hew made perfect by the pumpkin puree, and the fluffiness of the spelt and oat flour mixture.

Nutella:
1 1/2 cups raw hazelnuts
a pinch of salt
3.2 ounces quality, good tasting dark chocolate (about 3/4 cup chopped)
3/4 cup plain, unsweetened almond milk
1 teaspoon vanilla

Pumpkin Bread:
1 cup whole spelt flour
1 cup light spelt flour (or more whole spelt)
1 1/2 cups oat flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon salt
2 cups pumpkin puree
1/2 cup coconut oil
1 cup pure maple syrup
1 cup plain, unsweetened almond milk
1 1/2 teaspoons vanilla

View the full recipe at Faring Well →