This Nutella Swirled Pumpkin Bread is an easy fall-quick bread that pairs pumpkin puree's rich moisture with generous ribbons of Nutella. The Swirl of hazelnut-chocolate spread adds indulgence without overcomplicating things-just bake, slice, and enjoy. Ideal for snack time, brunch, or a cozy afternoon treat.
While the fall season may be a very busy season, it is also a baking season. You can't beat warm spices, apples, pumpkins and nuts in baked goods. Growing up the thought of pumpkin and chocolate was weird to me, now I realize I was the weird one! Chocolate goes beautifully with pumpkin desserts and then you add Nutella and it just takes it up a notch! Next, check out my recipe for mini pumpkin Nutella muffins.
The Ingredient Line-Up You'll Love
- Pumpkin Puree & Oil/Yogurt: Give the bread its moist, tender crumb and rich fall flavor.
- Granulated & Brown Sugar + Pumpkin Pie Spice: Sweeten and add warm spice notes that complement the Nutella swirl.
- Nutella Swirls: Added in two layers of batter ensures visible ribbons and bursts of hazelnut-chocolate throughout.
- Sifted Dry Ingredients (Flour, Baking Soda, Baking Powder, Salt): Ensures even mixing and light rise without over-development of gluten
Pour, Swirl Nutella, Bake to Golden
There you have it Nutella Pumpkin Bread.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Nutella Swirled Pumpkin Bread
This Nutella Swirled Pumpkin Bread is an easy fall-quick bread that pairs pumpkin puree's rich moisture with generous ribbons of Nutella. The Swirl of hazelnut-chocolate spread adds indulgence without overcomplicating things-just bake, slice, and enjoy. Ideal for snack time, brunch, or a cozy afternoon treat.
- Total Time: 1 hour 5 minutes
- Yield: 10-12 Slices 1x
Ingredients
- 2 Large Eggs, at room temperature
- 1 Teaspoon Pure Vanilla Extract
- 3 oz (Scant ½ Cup) Vegetable Oil
- 2oz (¼ Cup) Greek Yogurt, Plain or Vanilla
- 10oz (1 ¼ Cup) Pure Pumpkin Puree
- 219 grams (1 ¾ Cups) All-Purpose Flour/ Plain Flour
- 1 Teaspoon Baking Soda
- ½ Teaspoon Baking Powder
- ½ Teaspoon Salt
- 1 Tablespoon Pumpkin Pie Spice
- 150 grams (¾ Cup) Granulated Sugar
- 50 grams (¼ Cup) Brown Sugar
- 4oz-6oz (½-¾ Cup) Nutella
Instructions
- Preheat oven to 350F/180C and grease a 9X5 loaf pan, set aside.
- In a large bowl combine the eggs, oil, yogurt, and pumpkin until fully combined.
- Sift in the flour, baking soda, baking powder, salt, pumpkin pie spice, and sugars. Gently fold everything together until just combined, do not over mix.
- Scoop half of the batter into the prepared pan then spoon ¼ cup of Nutella in spoonfuls then get a knife and swirl Nutella all over. Spoon the rest of the pumpkin batter and then the rest of the Nutella and swirl.
- Bake for 45-55 minutes or until a toothpick inserted comes out clean. Store leftovers in an air-tight container for up to 3 days.
- Prep Time: 10
- Cook Time: 55
- Category: Snack
- Method: Bake
- Cuisine: American
Carrie says
I drool over this recipe so much, I cannot wait to make this week!!!!!
Elizabeth Waterson says
Such a perfect fall treat! Thanks for coming back to review the recipe, so glad you enjoyed it! XX Liz
Natalie Herbert says
Made this today. I had just finished cleaning my kitchen and was like do I really want to make a mess. The little mess I made was so worth it. Super easy and quick, and the after product delicious!!!
Elizabeth Waterson says
Hi Natalie, thank you so much for coming back to review the recipe I appreciate it so much!!! This truly is such an easy and quick recipe but so dang delicious. Take care. XX Liz