Skinny Nutella-Swirled Pumpkin Bread

Okay, we went there. We pulled out the pumpkin spice and made this delicious pumpkin bread with it. We also made it skinny so you can feel good about eating it. Less sugar? Check! Less oil? Check! Tons of flavour? Check!

Nutella goes amazingly well with pumpkin, in case you didn’t know. The combination of spice, earthiness from the pumpkin, hazelnuts, and chocolate is absolutely to-die-for. The idea comes from a pumpkin pie we used to make in years gone by that had Nutella swirled into it. It worked with pie and now it works with bread!

This pumpkin bread is really similar in method to the banana breads or zucchini breads that you’ve made in the past, except for the inclusion of pumpkin puree and fall spices. Make sure to buy pumpkin puree and not pumpkin pie filling though! We want to make sure that we have complete control over what’s going into our pumpkin bread.

Another great thing about this bread is that it makes two loaves. So, you can make this recipe and eat a loaf and freeze a loaf, or keep one and pass one along to a friend. Sharing is caring.

No matter who you share it with, the Nutella swirl is sure to put a smile on someone’s face. We can’t think of a yummier way to welcome fall!

Go bake.

Skinny Nutella-Swired Pumpkin Bread


1 (15 oz) can pumpkin puree

4 large eggs

1/2 cup canola or vegetable oil

1/2 cup unsweetened apple sauce

2/3 cup water

2 cups (400 g) granulated sugar

3 1/2 cups (438 g) all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1/2 cup (120 g) Nutella


  1. Start by preheating your oven to 350 degrees F.  Spray two 8×4 or 9×5-inch pans with non-stick spray and set aside.
  2. In a large bowl, mix together the pumpkin puree, eggs, oil, applesauce, water, and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, and spices.
  3. Stir the dry ingredients into the wet ingredients until just blended. Pour into the prepared pans.
  4. Drop your nutella in small dollops evenly over the batter in both the pans. Gently run the tip of a knife through the batter to create a swirl pattern. Less is more here for more defined swirls.
  5. Transfer the loaf pans to your preheated oven and bake for about 50-55 minutes depending on the size of your pans. The bread is done when a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes before removing from the pan and allowing to cool completely on a cooling rack. Enjoy!

Inspired by this recipe.

Greek Yogurt Lemon Cherry Poppy Seed Loaf

Lemon Cherry Poppy Seed Loaf surrounded by cherries.

Guys, can you believe it’s almost mid-August? Which means that September is right around the corner!! Where did the summer go?

Cherries and lemon zest.

On the radio today they were talking about Starbuck’s Pumpkin Spice Lattes and Costco has their Halloween merchandise on display already, and so by next week, I’m sure we’ll have to start thinking about hanging Christmas lights.

Lemon poppy seed batter with cherries.

Even with all the focus on future seasons going on around us, we still wanted to pay one last tribute to one of our favourite summer fruits. Cherries! We’ve brought you a cherry recipe before in the short time that we’ve been friends here, but they are so good we couldn’t resist bringing you one more before we say good-bye to them until next year.

This recipe is slightly more reserved on the sugar side than our previous one, but it’s definitely no wallflower when it comes to flavour! Packed with juicy cherries, lemon zest, poppy seeds, and a cinnamon cardamom streusel, this loaf is the perfect ode to BC summer cherries.

Now, we’re going to be honest here, and mention that the original recipe labels itself as a cake, but if you bake it in a loaf pan, and it looks like a loaf, then chances are you’ve got a loaf on your hands and therefore, something that is perfectly acceptable to eat for breakfast. Right?

In actual fact, this loaf does have a fairly reasonable amount of sugar in it, and gains added moisture from Greek yogurt not oil, so it’s not a complete right-off in the breakfast department. You could totally leave off the streusel, but we thought that the crunchy topping perfumed with cardamom and cinnamon was the perfect finish.

If you’re looking for a baked good to have with your next cup of tea or coffee, or just a way to re-purpose some old cherries that you have hanging around in your kitchen, this is the perfect recipe! Ok, we’re off to research pumpkin spiced baked goods (just kidding!).

Go bake.

Greek Yogurt Lemon Cherry Poppy Seed Loaf



1/4 cup (35 g) all-purpose flour

2 tablespoons old-fashioned oats

2 tablespoons light brown sugar

2 teaspoons poppy seeds

1/4 teaspoon ground cinnamon and cardamom

pinch of sea salt

2 tablespoons salted butter, melted


1 1/2 cups (210 g) all-purpose flour

1 1/2 teaspoons baking powder

2 tablespoons poppy seeds

1/2 teaspoon salt

3/4 cup (150 g) granulated sugar

grated zest of 2 large lemons

1/2 cup canola or vegetable oil

3 large eggs

1 cup (225 g) plain 2% Greek yogurt

2 tablespoons freshly squeezed lemon juice (from roughly 1/2 a lemon)

1 1/2 cups (210 g) pitted fresh sweet cherries


  1. Start by preheating your oven to 350 degrees F. Grease a 9×5″ loaf pan with non-stick spray and set aside.
  2. Make the streusel by mixing 1/4 cup flour, oats, brown sugar, 2 teaspoons poppy seeds, cinnamon, cardamom and salt in a small bowl. Add the butter and stir together until the steusel is in small bits. Set aside.
  3. To make the loaf, whisk the flour, baking powder, 2 tablespoons poppy seeds and salt together in a small bowl.
  4. In a large bowl, mix together the sugar and lemon zest with a spoon, encouraging the lemon oil to saturate the sugar (it should smell heavnly at this point). Whisk in the oil, eggs, yogurt, and lemon juice. Add the flour mixture all at once, stirring with a large spoon or rubber spatula until it’s almost completely incorporated. Fold in half of the cherries and scrape the batter into the prepared pan.
  5. Dot the remaining cherries over the top of the batter and then sprinkle with the streusel. Transfer to the oven and bake until golden brown on top and it feels set in the center, about 45-55 minutes.
  6. Let the loaf cool on a wire rack. When cool, run a knife almong the outside of the cake to help it release from the pan and tip the loaf gently out of the pan.

Inspired by this recipe.

Loaded Zucchini Banana Bread

Loaf got us through life in the corporate world. More specifically, the banana loaf that you can get from Starbucks. When you’re starving, and have literally 10 minutes to eat lunch, that glorious piece of banana bread with walnuts on top is like manna from heaven.

Thankfully, we have a lot more time these days to sit down and enjoy a proper lunch and to even make some of our own baked goods so we can skip the stuff at the local coffee shop.

Speaking of which…Have you put zucchini in your banana bread yet? It’s an awesome way to use up the zucchinis that are about to burst forth from the earth in all their abundant glory. Plus, you get the added benefit of adding another green veggie to your diet. Don’t worry about adding any zucchini flavour to your bread though, it just adds moisture to the overall product.

We also used dark brown sugar to add slightly more depth of flavour, and cut down on the granulated sugar. Using ripe bananas is key in order to do this, as they make up the extra sweetness that you lose by cutting down on the sugar.

To jazz things up, we added chocolate chips, pecans, flaked coconut, and raisins. This is our dream combination of add-in’s but the combination of ideal add-in’s may be different for you. Feel free to double up on the chocolate chips and leave out the raisins, or swap out the pecans for walnuts, or the raisins for dried cranberries.

This lovely loaf got us though many a morning working on our business or warded off a mid-afternoon attack of the “hangries”. We know you’ll love it as much as we did!

Go bake.

Loaded Zucchini Banana Bread


3 large eggs

3/4 cup canola oil

2/3 cup (142 g) paked dark brown sugar

1/2 cup (100 g) granulated sugar

2 cups grated zucchini (about 1 medium)

2 bananas, mashed

2 teaspoons vanilla extract

3 1/2 cups (440 g) all-purpose flour

1 tablespoon ground cinnamon

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup (70 g) raisins

1/2 cup (54 g) pecans

1/2 cup (45 g) sweetened-flaked coconut

1/2 cup (90 g) semi-sweet chocolate chips


  1. Start by preheating your oven to 325 degrees F. Grease two 8×4″ loaf pans with non-stick spray (9×5″ pans will work as well, but they wil take less time to cook and be slightly less tall).
  2. In a large bowl, mix together the oil, brown sugar, granulated sugar until well combined. Stir in the eggs and vanilla, then add the grated zucchini and mashed banana and mix until fully incorporated.
  3. In a separte bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredient and gently mix until half-way incorporated. Add your raisins, pecans, coconut, and chocolate chips at this point, and then stir again until the flour is completely mixed in.
  5. Evenly distribute the batter between your two prepared loaf pans and then bake for 45-50 minutes, or until a tooth-pick inserted in the center comes out clean. Allow to cool in the loaf pans for 10 minutes, before removing from the pan and allowing to cool completely on a wire rack.

Inspired by this recipe.