Nutella Quick Bread
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Turn your favorite chocolate hazelnut spreads into a tasty snack with this easy Nutella quick bread recipe! No mixer is needed to mix up this Nutella bread recipe with an easy Nutella glaze.
So I have to admit the first time I ever tried Nutella I was in my 20s. Yup half my life spent without this delicious chocolate hazelnut spread. The horror. It was my sister who turned me on to this delicious spread.
And ever since then I’ve enjoyed it anyway I can get it. Like stirring some into a quick bread batter. This Nutella bread recipe is super easy and versatile! You can prepare it in just 15 minutes without a stand mixer.
If your household is like mine, you will always have Nutella in your pantry. It is sweet, delicious, and appetizing. I always purchase big jars of Nutella at least once a month. The best part about this chocolate spread Nutella is its versatility.
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I’ve incorporated and used Nutella in many of my recipes. I’ve made many Nutella recipes like Nutella banana bread, Nutella swirled into a Nutella pumpkin bread, these Nutella brownies, these Nutella stuffed peanut butter cookies, Nutella fudge, Nutella scones. I found out that the chocolate hazelnut flavor is a perfect addition or substitute to various recipes where cocoa powder or chocolate chips are involved.
But, I’ve never made bread focused on the Nutella flavor alone. I always mix it with various ingredients and use it as flavor enhancer in my banana bread and other quick bread recipes.
So, for this recipe, I will put Nutella in the spotlight. Not mixed into banana bread, quick bread, and other pastries.
Let’s stop talking and start making tender Nutella bread!
See Also:
- Curious as to what’s better? Oil vs butter in your quick bread. Read more to see the comparison!
- Make this super easy Sea Salt Nutella Fudge recipe – perfect for gifting during the holidays!
Why You Will Love This Nutella Bread Recipe
- No mixer needed – I love being able to mix up a recipe without having to get out my stand mixer. You just need a whisk and a spatula and a couple mixing bowls!
- Quick Prep Time – It only takes 15 minutes to prepare the Nutella bread batter.
- Great to freeze! – If you can’t eat it all in one sitting, you can freeze this Nutella quick bread for up to 3 months.
Ingredients Needed
Here are the ingredients you will need for this Nutella bread recipe:
- Flour
- Granulated sugar
- Baking powder – To help make the bread rise. Do not use baking soda, which is not interchangeable.
- Salt
- Eggs – You want to use room temperature eggs when baking. Place your eggs into a bowl of warm water for 10 minutes before using.
- Milk – Any type of milk will do. I used whole milk for this recipe card but you can also use non-dairy milk like almond milk, soy milk, or oat milk.
- Oil – Use a neutral-tasting oil like vegetable oil or canola oil. You can also use melted unsalted butter instead of oil. Oil vs butter will change the texture but still result in a great bread!
- Vanilla – I recommend using pure vanilla extract, but imitation vanilla extract will also work.
- Nutella – Before using Nutella chocolate hazelnut spreads, make sure they are at room temperature. For best results, freshly or recently opened Nutella jar. If you noticed your chocolate hazelnut spread is a little dry, transfer it into a microwave-safe container and heat it up in your microwave for 15 to 20 seconds. Try making your own homemade Nutella to use in this bread!
- Powdered sugar – To make the glaze. You can make your own powdered sugar at home in your food processor.
How To Make Nutella Bread
1. Preheat Oven
Before making your Nutella bread batter, preheat the oven to 350°F/180°C.
Prepare your 8×4″ pan by greasing it with non-stick cooking spray or softened butter. For good measure, line your prepared pan with parchment paper and another layer of cooking spray.
2. Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder and salt. Set aside.
3. Combine Wet Ingredients
In a large mixing bowl, combine eggs, oil, vanilla, Nutella spread and milk.
Mix well until fully incorporated and smooth.
4. Add Flour Mixture
In this same mixing bowl, stir in the flour mixture from step 2. Mix well but avoid overmixing. If you overmix your batter, your Nutella bread will become hard and dense. And that’s the last thing we want!
4. Scoop The Batter
Scoop the Nutella mixture into the prepared loaf pan.
5. Bake
Bake your Nutella bread batter for 60 minutes or until a cake tester or toothpick inserted comes out clean.
If you’re baking in a 9×5 loaf pan, you will want to reduce the baking time slightly and bake for about 50-60 minutes. If you are baking in a glass loaf pan, your bread may need on an additional 5 minutes.
Let your Nutella bread cool down for 10 minutes. Then, remove it from its loaf pan and place it in a cooling wire rack to cool completely.
6. Make the glaze.
In a small mixing bowl, whisk together the powdered sugar, Nutella, milk and vanilla until smooth. Then drizzle over the cooled bread.
Once it is cool completely, slice the Nutella bread and serve.
Recipe Variations
- Gluten free flour – You can always swap out the regular all purpose flour with your favorite gluten free flour blend.
- Ripe Bananas: Nutella goes well with bananas, that’s why I also made a Nutella banana bread recipe. For this banana bread recipe, you will need all-purpose flour, baking soda, salt, sugar, canola oil, eggs, ripe bananas, sour cream, vanilla extract, and, of course, Nutella. It only takes 15 minutes to prepare this Nutella banana bread.
Add In Ideas
These add-ins should be added to your Nutella bread batter before baking in the oven.
- Chocolate Chips: Add as much as you desired. You can use white, semi-sweet, or milk chocolate chips.
- Cocoa Powder: If you want a more chocolatey, richer flavor, replace 1/4 cup of the flour and add 1/4 cup of cocoa powder. Use unsweetened cocoa powder because Nutella is already sweet.
- Hazelnuts: Of course, you can add chopped or sliced hazelnuts! Fold hazelnuts into the batter before baking in the oven.
- Coffee: Coffee and Nutella tastes well together. Add 1 to 2 teaspoons of espresso powder to the dry ingredients..
Storage Instructions
Just like your banana bread, Nutella bread can last for 3 to 4 days at room temperature. Make sure to store quick breads, like banana bread and Nutella bread, in an airtight container or wrap it in plastic wrap.
If stored in the fridge, it can last up to 1 week. For longer storage, store in the freezer to last up to 3 months.
Recipe FAQ’s
This can mean that your batter didn’t bake long enough in the oven. Before removing your bread from the oven, check its doneness with a toothpick. If it comes out clean or without any batter, it is done. Remember, ovens run at different temperatures. It is best to check its temperature first using an oven thermometer.
This is probably because you added too much flour. Be sure to spoon the flour into your cup and level it off. For best results weigh your flour using a kitchen scale.
More Recipes To Try
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Nutella Quick Bread
Ingredients
For the bread:
- 2 cups (240 g) all-purpose flour *spooned and levelled
- 1 cup (200 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs room temperature
- ½ cup (120 ml) milk
- 2 teaspoons vanilla extract
- ½ cup (120 ml) neutral-flavored oil (vegetable, canola, grapeseed, or safflower
- ¾ cup (210 g) Nutella
Nutella glaze:
- ½ cup (57 g) powdered sugar
- 1-2 Tablespoons milk
- 2 Tablespoons Nutella
- ¼ teaspoon vanilla extract
Instructions
- Preheat and prepare pan. Position a rack in the center of your oven and preheat the oven to 350°F (177°C). Spray a 9”x5” loaf pan with cooking spray, or line with parchment paper and then spray with cooking spray.
- Combine dry ingredients. In a mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder and salt. Set aside.
- Combine wet ingredients. In a second mixing bowl, whisk together eggs, milk, vanilla , Nutella and oil.
- Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula or wooden spoon just until just combined. Do not overmix.
- Bake. Spoon batter into prepared loaf pan. Bake in a preheated 350°F (177°C) oven for 60-65 minutes until a toothpick inserted into the middle of bread comes out clean or with a few moist crumbs clinging to it (no wet batter) and top springs back to the touch when lightly touched. Remove from the oven and cool completely in the pan on a wire cooling rack.
- Make glaze. In a small bowl, stir together the powdered sugar, Nutella, vanilla and milk. If glaze is too thick, add an additional tablespoon of milk. If glaze is too thin, add additional powdered sugar. Drizzle over cooled bread before serving.
Notes
- Loaf Pan: If baking in a 9×5 loaf pan, bake for 50-60 minutes. If baking in a glass pan vs metal loaf pan, bake for an additional 5 minutes.
- Storage/Freezing: Nutella bread can last for 3 to 4 days at room temperature. Store in an airtight container or wrap it in plastic wrap. If stored in the fridge, it can last up to 1 week. For longer storage, store in the freezer to last up to 3 months. Wrap in either aluminum foil or plastic wrap and the place into a freezer plastic bag. Thaw at room temperature before enjoying.
- Bread sinking in middle: This can mean that your batter didn’t bake long enough in the oven. Before removing your bread from the oven, check its doneness with a toothpick. If it comes out clean or without any batter, it is done. Remember, ovens run at different temperatures. It is best to check its temperature first using an oven thermometer.
I, too, love anything made with Nutella! I’m excited to try this recipe. I have a question, though, about the amount of sugar called for. The recipe states ½ cup, but 200 grams. I bake by weight, and 200 grams is closer to 1 whole cup! That seems like a lot of sugar. Could you clarify if one measurement or the other is a typo? Thanks so much!
Thanks for catching that! You’re absolutely right—it should be 1 cup (200g) of sugar. I appreciate you pointing out the typo!
While it may seem like a lot, sugar helps keep the bread moist and tender. That said, you could try reducing it by ¼–⅓ cup if you prefer. Let me know how it turns out! 😊
I’m super disappointed. I’ve gone back and reread the recipe to see if I made a mistake somewhere, but it seems like this one just doesn’t work. I even double checked to make sure I’d used baking powder, and I did.
I measured my ingredients by weight, with the same scale I always use, and made sure not to over mix. Unfortunately, the bread baked out over the sides of my loaf pan.
I tested the bread with a toothpick and it came out clean. But once I went to have a slice, it was… wet? near the middle. Not underdone, just wet.
The flavor is great! The parts that cooked correctly have a muffin like texture that I love. I just wish the loaf had actually baked correctly.
I’m not a new baker by any means, but I didn’t expect this from the batter.
Hi Sierra, sorry to hear you had trouble with this bread. I’m wondering if you used too small of a loaf pan which could have caused the batter to go over the sides of the pan. I used a 9×5″ loaf pan not a 8×4 inch pan. And with too much batter in the pan and overflowing it would cause the bread to be underdone.
This recipe sounds amazing, but step 4 is definitely not correct. I am assuming you mean Nutella not strawberries. Are we just swirling in the Nutella after combining the wet and dry ingredients? Thanks for the clarification, can”t wait to try this recipe!
Thank you Janet! Yes that’s a typo – all fixed. You just add the Nutella to the wet ingredients. But you could totally swirl in a little extra if you want :).
Sounds great! For the glaze, I think you mean Nutella, not mashed strawberries, though!:)
Oh haha thanks Margaret! Yup I mean Nutella (although a strawberry glaze on this bread doesn’t sound bad either!)