Pumpkin Nutella Bread is a tender, sweet, and easy quick bread with cozy fall flavor and a rich decadent swirl in every slice.
‘Tis the season to indulge in everything pumpkin! This is a chocolatey twist on classic pumpkin bread that you’ll absolutely love. Try my Pumpkin Cupcakes and Pumpkin Muffins for more delicious seasonal Baked Goods.
Why You’ll Love Pumpkin Nutella Bread?
- Simple quick bread preparation means no yeast or rising time, which makes this easy for fall baking.
- Soft, moist pumpkin bread with a rich Nutella swirl gives you cozy fall flavor with a chocolate hazelnut twist.
Sabrina’s Pumpkin Nutella Bread Recipe
Moist, sweet, and spiced Pumpkin Nutella Bread is the ultimate Autumn treat. Furthermore, this quick bread recipe has become a favorite in my house. It only takes one bite of tender bread with rich chocolatey layers throughout to fall in love with it. Plus, it’s perfect for serving around the holidays, giving as a gift, or adding to a festive brunch menu. Serve a homemade Pumpkin Latte or Pumpkin Mousse as an option if you want even more pumpkin flavor. You can also easily put your own spin on this bread, so take a look at the variations below the Recipe Card for more ideas.
Recipe Card
Ingredients
- 8 ounces pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1/3 cup water
- 1 1/2 cups sugar
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 3/4 teaspoons salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 pinch ground ginger
- 2/3 cup Nutella
Instructions
- Preheat oven to 350 degrees.
- Coat a 9×5″ loaf pan with baking spray or grease and flour it.
- Whisk together the pumpkin puree, eggs, oil, water and sugar until combined.
- In a separate bowl combine the dry ingredients.
- Combine it with the wet ingredients until just combined.
- Remove about half the batter and add it to a second bowl.
- Whisk in the Nutella until well combined.
- Add ¼ of the pumpkin batter to the loaf pan.
- Top with ¼ of the Nutella pumpkin batter.
- Add remaining pumpkin, then remaining Nutella batter.
- Using a butter knife swirl the batter a single time in an “S” pattern across the loaf pan.
- Bake for 50-55 minutes.
- Allow to cool for 5 minutes before removing from loaf pan.
Notes
Nutrition
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Chef’s Note
This bread should be tender and moist. If your bread recipe is drying out, it could be because your oven is too hot, or the ingredients got overly mixed, causing the gluten to overdevelop. However, you can avoid this by using an oven thermometer when baking, and mix the wet and dry ingredients only until they are combined.
Table of contents
Can this be made ahead of time?
You can easily make this recipe in advance, and wrap up the loaf to store for later. Keep the homemade bread covered at room temperature for a couple of days. Also, you can carefully seal the loaves to keep them refrigerated or frozen.
How to Store
- Store: Keep fresh by wrapping it in plastic wrap, or placing it in an airtight container to keep out moisture. It can stay good stored at room temperature for up to 3 days or in the fridge for a week.
- Freeze: For a more extended storage option, wrap in aluminum foil and then place it in a freezer bag. Kept sealed, it can stay good for up to 3 months.
Variations
- Mini pumpkin loaves: Mini pumpkin loaves make an excellent gift option. You can divide the batter into mini loaf pans and reduce the baking time by about 25%.
- Spices: Make with various seasonal spices like a pinch of allspice or star anise.
- Nuts: Finish with a delightful crunch by adding ½ cup chopped nuts to the pumpkin batter. Due to the Nutella, hazelnuts are the obvious choice, but you can also use pecans, walnuts, or almonds. Another option is sprinkling pumpkin seeds over the top of the loaf before baking.
- Dried fruit: Add ½ cup of dried cranberries, cherries or figs. For cherries, roughly chop into halves or quarters, and for the figs dice finely. You will also fold these in with the pumpkin batter.
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