Nutella Bread

Nutella Bread is an easy holiday bread with hazelnuts, perfect for breakfast or dessert in 30 minutes. Scratch & Pre-made recipes for bread and Nutella included!

We love Baked Good Recipes that can be made in about an hour like our Easy Banana Bread. With only 6 ingredients, this Nutella recipe is sure to be on your quick and easy go-to list.

Nutella Bread on white cutting board

NUTELLA BREAD

Although this popular sweet chocolate hazelnut sandwich spread has been around a long time, it’s only been in the last few years that Nutella has been reimagined into everything from cookies and brownies to cheesecake. With the melt-in-your-mouth flavor it brings, it’s easy to see why.

Our Nutella Bread recipe takes the decadent hazelnut butter and adds even more hazelnut flavor with chopped nuts. We made it even easier to make by using French Bread dough you can pick up at the grocery store either in a tube or frozen (if using frozen just let it thaw and proof according to the directions on the packaging).

No kneading, no waiting on dough to rise, no wondering if the yeast proofed or not. Pre-made refrigerated dough has really changed the game when it comes to baking, especially for home bakers. 

The best part is these doughs are so versatile. They are like a blank canvas to make your culinary masterpiece savory or sweet. Okay, maybe Nutella Bread isn’t a masterpiece but it is as beautiful as it is delicious.

This sweet loaf goes so well with a strong cup of coffee, especially a hazelnut blend. I like to add some cinnamon cream butter, which is just some cinnamon sugar whipped into butter. So simple and so delicious.

I’m very excited to be baking more with Nutella. I’ve been busy in the kitchen this holiday season creating Nutella recipes and even made a homemade Nutella (include in the bottom of this post), which is a definite must do if you have a little extra time.

If you want to make this dish more festive for the holidays, or any special occasion, try braiding it into a wreath with these simple steps. It’s a surprisingly easy way to make your bread a showstopper.

How to braid your Nutella Bread:

  • Spread hazelnut on your dough and roll like normal.
  • Starting about an inch from one end of your tube, split the dough down the middle.
  • Take your two strands and carefully twist around each other.
  • Keep the cut sides up.
  • To make a wreath, carefully wrap ends to each other in a circle formation and seal by pressing together.

MORE DELICIOUS QUICK BREADS:

HOW TO MAKE NUTELLA BREAD

  • Preheat oven to 350 degrees.
  • Unroll French Bread onto a floured surface, shaping into a rectangle.
  • Microwave the Nutella for 30-40 seconds.
  • Using a rubber spatula, spread in an even layer on the surface of the dough, leaving a ½ inch border of dough.
  • Sprinkle the salt and hazelnuts on top of the Nutella evenly.
  • Starting at one long end, roll tightly.
  • Place in a greased bread pan.
  • Mix egg and water.
  • Brush egg wash mixture over the top of your bread.
  • Bake for 24 minutes.
  • Remove from oven, and let cool before serving.

Stack of Nutella Bread Slices

VARIATIONS ON NUTELLA BREAD

  • Chocolate: Bring out the chocolatey goodness of Nutella by adding chocolate shavings or dark chocolate chips to your filling.
  • Cinnamon: Dust all sides of your dough with cinnamon sugar before adding the egg wash for a sweet crust.
  • Nuts: You can swap out the hazelnuts for slivered almonds. They aren’t as costly and will still taste delicious. For decorations, top your loaf with chopped nuts after the egg wash and before baking.
  • Homemade Dough: Use the dough from my French Rolls if you want to make this recipe completely from scratch.
  • Espresso: Coffee tastes amazing with Nutella. Add 1-2 tablespoons of espresso or cold brew to your chocolate spread. 

Swirl Nutella Bread with Hazelnuts

HOMEMADE NUTELLA

1 cup roasted hazelnuts
12 ounces milk chocolate, chopped
2 tablespoons coconut oil
3 tablespoons confectioners’ sugar
1 tablespoon unsweetened cocoa powder
½ teaspoon vanilla extract
¾ teaspoon salt

  • Melt the chocolate in the microwave, stirring often until smooth. Let cool completely.
  • In a food processor, grind the hazelnuts until they form a paste.
  • Add the oil, sugar, cocoa powder, vanilla, and salt and continue processing until the mixture is as smooth.
  • Add the melted chocolate, blend well, and then strain the mixture to remove any chunks of hazelnut that remain.
  • Transfer your homemade Nutella into an air-tight container or mason jar. Keep at room temperature for up to 2 weeks. 

OTHER TASTY BREAD RECIPES

HOW TO STORE NUTELLA BREAD

  • Serve: This bread will keep at room temperature, covered, for about a week.
  • Store: Extend the freshness of your bread by storing in the fridge for up to 2 weeks.
  • Freeze: Your Nutella Bread can be frozen for up to 3 months in a sealed container that keeps out moisture.
  • Make Ahead: Assemble your loaf and store in the fridge for up to 1 day before baking.

Loaf of Nutella Bread

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Nutella Bread

Nutella Bread is a beautiful and tasty treat filled with hazelnuts and Nutella, perfect for breakfast or dessert. Easy holiday bread made in 30 minutes!
Yield 8 servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 French Bread dough , in tube (or use linked homemade dough)
  • 1/2 cup Nutella , (or use homemade recipe below)
  • 1/4 teaspoon kosher salt
  • 1/2 cup hazelnuts , chopped
  • 1 large egg
  • 1 tablespoon water

Instructions

  • Preheat oven to 350 degrees F.
  • Unroll French Bread onto a floured surface, shaping into a rectangle.
  • Microwave the Nutella for 30-40 seconds.
  • Using a rubber spatula, spread in an even layer on the surface of the dough, leaving a ½ inch border of dough.
  • Sprinkle the salt and hazelnuts on top of the Nutella evenly.
  • Starting at one long end roll tightly.
  • Place in a greased bread pan.
  • Mix egg and water.
  • Brush egg wash mixture over the top of your bread.
  • Bake for 24 minutes.
  • Remove from oven, and let cool before serving.

Notes

HOMEMADE NUTELLA
1 cup roasted hazelnuts
12 ounces milk chocolate, chopped
2 tablespoons coconut oil
3 tablespoons confectioners' sugar
1 tablespoon unsweetened cocoa powder
½ teaspoon vanilla extract
¾ teaspoon salt
  • Melt the chocolate in the microwave, stirring often until smooth. Let cool completely.
  • In a food processor, grind the hazelnuts until they form a paste.
  • Add the oil, sugar, cocoa powder, vanilla, and salt and continue processing until the mixture is as smooth.
  • Add the melted chocolate, blend well, and then strain the mixture to remove any chunks of hazelnut that remain.
  • Transfer your homemade Nutella into an air-tight container or mason jar. Keep at room temperature for up to 2 weeks.?

Nutrition

Calories: 246kcal | Carbohydrates: 25g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 20mg | Sodium: 313mg | Potassium: 135mg | Fiber: 2g | Sugar: 13g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg
Keyword: Nutella Bread

Homemade Nutella Bread collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. This bread was super easy to whip up. I mean I’m in love with any and all things Nutella and hazelnuts so I had to give it a try and WOW it did not disappoint! Thank you for the most amazing recipe!