Nutella Pumpkin Bread
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An easy pumpkin bread recipe with Nutella swirled into the batter. This Nutella pumpkin bread recipe is made with warm spices, a swirl of chocolate hazelnut spread and is perfect quick bread for Fall. And the bread is easily made without a mixer too!
You know what your pumpkin bread has been missing all these years? A big old swirl of Nutella in the middle. And maybe a little more swirled on top.
Sure you could keep it simple and make a classic pumpkin bread, or stir in some chocolate chips and make a chocolate chip pumpkin bread. Or when you’re feeling extra naughty, it’s time for the Nutella. Anyone else super excited about licking the spoon after measuring this stuff? Please tell me it’s not just me.
But man something about the whole chocolate, hazelnutty-ness, with the cinnamon pumpkin goodness all wrapped up into one quick easy loaf bread. Stop. My. Heart. Let pumpkin season never end. Yes I know you’re gonna love this bread.
It makes one wonderfully sized loaf, but hey maybe make two? Because I’m gonna bet the first one disappears quickly…
Why You Will Love This Recipe
- Ready To Be Baked In Minutes – I love quick breads because they take minutes to whip up and throw in the oven.
- Gets Better The Next Day – I prefer to wrap up my pumpkin bread and let it sit overnight to let the bread soften and get even more moist! So it makes a great make ahead bread.
- No mixer needed – The best part about making this homemade Nutella pumpkin bread is that all you need is a mixer and a spatula.
Ingredients Needed
- Dry Ingredients: Flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Wet Ingredients: Pumpkin puree, eggs, oil, vanilla, granulated sugar, brown sugar, and water.
- Nutella (or chocolate hazelnut spread)
Ingredient Notes:
- Pumpkin Puree – Make sure you are using 100% pumpkin puree, not pumpkin pie mix. That has added ingredients that will affect how the bread turns out.
- Spices – You can omit all the spices and just use a tablespoon of pumpkin pie spice instead.
- Nutella – I have started trying to use organic foods as much as possible in my baking and eliminating processed ingredients and all those chemicals. So for this bread I used an organic chocolate hazelnut spread that doesn’t use any palm oil. I stuck with the Whole Foods brand this time, but there are some wonderful options! Or try making your own homemade Nutella.
How To Make Pumpkin Bread
1. Combine Your Dry Ingredients
You want to start by whisking together the flour, baking powder, baking soda, salt, cinnamon ginger, cloves and nutmeg.
HEATHER’S BAKING TIP: It’s important that you measure your flour correctly. Over-measuring flour is one of the biggest mistakes bakers make. I always recommend using a digital scale and weighing your ingredients. It’s faster, and much more accurate! But if you do measure using measuring cups (aka by volume) then be sure to do it correctly. Spoon the flour into your cup and then level off. Do not pack it down in the cup. You can read How To Measure Flour.
2. Combine The Wet Ingredients
In a second mixing bowl, combine the pumpkin puree, oil, brown sugar, granulated sugar, eggs, vanilla, and water. Just simply whisk it together.
3. Combine The Wet And Dry Ingredients
Next you want to combine the wet and dry ingredients. I like to create a well first by pushing the dry ingredients aside and then pouring the wet ingredients into the hole. And then just stir together using a spatula.
HEATHER’S BAKING TIP: Be careful to NOT overmix. Overmixing will create a tough bread. Stop mixing once the last of the flour has been incorporated.
4. Swirl the Nutella in
Microwave your hazelnut spread for 10-15 seconds so it’s easily spread/drizzled into the pumpkin batter. Go ahead and spoon half of the batter into your prepared loaf pan. Add half of the Nutella and swirl with a knife. Then repeat with the batter and spread. Bake the bread for 60-70 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean.
Heather’s Best Baking Tips
- Prepare your pan first. You want to make sure to get your loaf pan ready before you start measuring. I like to use grease with non-stick cooking spray, line with parchment paper, and then give it one more spray.
- Do not overmix. Once you add the wet ingredients to the dry ingredients, you want to make sure to mix just until the flour is mixed in. If you keep mixing, then you activate the gluten protein in the flour which can make your banana bread tough and chewy.
- Test for doneness. It can be tough to tell if your Nutella pumpkin bread is done. I like to use a toothpick inserted into the middle of the tin and look for moist crumbs clinging to the toothpick. If you see batter still then pop them into the oven for a few minutes.
Recipe Variations
- Whole Wheat: Replace half of the flour with whole wheat flour. I love white whole wheat flour for it’s softer texture.
- Vegan: Replace the eggs with your favorite vegan egg replacer.
- Gluten Free: Use a gluten free flour. You could also try using a naturally gluten free ancient grain flour, such as millet or buckwheat (but this will change the texture significantly.)
Recipe FAQ’s
I find it’s great wrapped up for a week at room temperature as long as they are well covered.
Yes! Allow the bread to cool completely and place them in a resealable plastic bag and freeze for up to 3 months. When ready to enjoy, I just let mine thaw at room temperature and enjoy.
This probably means you did not bake it long enough. Make sure to test with a toothpick, and touch the top. It should spring back when touched. Also, different ovens can run at different temperatures. So it’s best to use an oven thermometer!
More Recipes To Try
Nutella Pumpkin Bread
Ingredients
- 1 1/2 cups (180 g) all-purpose flour *spooned and leveled
- 1/4 teaspoon baking powder
- 1 teaspoons baking soda
- 3/4 teaspoons salt
- 2 1/2 teaspoons ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 cup (120 ml) canola oil
- 2/3 cups (134 g) granulated sugar
- 2/3 cups (142 g) light brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup (227 g) pumpkin puree not pumpkin pie filling
- 1/3 cup (80 ml) water
- 1/2 cup Nutella (chocolate hazelnut spread)
Instructions
- Prep pan and oven. Position a rack in the center of your oven and preheat the oven to 350°F. Lightly grease a 9 inch by 5 inch loaf pan. I like to line mine with parchment paper as well and grease lightly again.
- Combine Dry Ingredients. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg.
- Combine wet ingredients. In a second mixing bowl, whisk together the oil, sugars, eggs, vanilla, pumpkin, and water.
- Combine wet and dry ingredients. Make a well in the center of your dry ingredients and pour in the liquid ingredients. With a spatula, stir to combine until the last of the flour has been mixed in. Stop mixing at this point to avoid overmixing.
- Swirl in the Nutella. Warm the Nutella in the microwave for 10-15 seconds. Spoon half of the batter into the pan. Spoon half of the Nutella on top, swirl with a knife. Repeat with remaining batter and spread.
- Bake the bread. Bake the bread for 60-70 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean; and that same tester inserted about 1/2" into the top of the loaf doesn't encounter any totally unbaked batter. You should see moist crumbs, not raw batter. Mine was perfect at 60 minutes, so begin checking your bread at 60 minutes, but every oven is different so you may need additional time.
- Cool the bread. Remove the bread from the oven, and cool it on a rack in the pan for 10 minutes. Remove from the pan and continue to cool. When it's completely cool, wrap it well in plastic wrap, and store it overnight before serving for best texture.
Notes
- Storage: You can keep this bread, wrapped, and stored at room temperature for up to one week.
- Freezing: Let the bread thaw completely then I wrap it in several layers of plastic wrap, and then either a final layer of tin-foil or place in a sealable plastic bag. Freeze for 3 months. When ready to enjoy, I unwrap the bread and let it thaw at room temperature before slicing and serving.
- Pumpkin Puree – Make sure you are using 100% pumpkin puree, not pumpkin pie mix. That has added ingredients that will affect how the bread turns out.
- Spices – You can omit all the spices and just use a tablespoon of pumpkin pie spice instead.
I made this Nutella Pumpkin Bread, and it was OUT OF THIS WORLD WONDERFUL. However, I noticed in the Instructions it says when you test the cake after 60 minutes – Avoid the cream cheese filling layer. Where is there any cream cheese – Did I miss something? If I did, I’m glad because it came out perfect, I would give it a 10 if you had more stars.
Hi Lorraine! I’m SO glad you loved it! That means so much!!! And oops that was a typo – I’ll be sure to fix 🙂 thanks for letting me know!