Nutella Bread

makes one loaf

185g plain flour, plus more for dusting
1/4 teaspoon salt
3/4 teaspoon baking powder
225g butter, room temperature
160g sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
One 400g jar Nutella

Preheat the oven to 325⁰/160⁰C/140⁰Fan/Gas Mark 3. 

1. Lightly grease and flour a 9x5 inch loaf pan, tapping out any excess flour.

2. Sieve the flour ,baking powder and salt into a medium bowl and set aside.

3. In a large bowl beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes.

4. With the mixer at medium-low speed, add the eggs, making sure each one gets incorporated before adding the next one.  

5.  After each egg add 1/3 of the flour mix, this will happen 3 times.

6.  Add the vanilla extract.

7. Continue to beat for 30 seconds longer.

8.  Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. 

Note: I find it helps to microwave the Nutella to soften it and make it a little runnier

9. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.

10. Bake the cake for about 1 hour and 10 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours. Cut the cake into slices and serve.

11.  You can make mini loaves aswell, these take a shorter time in the oven. It does depend on the size of the mini loaf pan but certainly it would need at least 30 – 40 minutes before checking to see if it has cooked by placing a skewer in the middle of the cake and checking it comes out 'clean'. (i.e no uncooked cake batter on it)

This cake can be kept in an airtight container at room temperature for up to 3 days. It can also be wrapped tightly and frozen.