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    Home » Recipes » Recipes » Breads » Quick Breads

    Swirled Nutella Pumpkin Bread

    Published by Melissa on October 19, 2010 | Updated February 27, 2024 | 77 Comments

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    This Nutella Pumpkin Bread is the ultimate fall indulgence that brings together the best of both worlds with creamy chocolate-hazelnut goodness and warm pumpkin spice flavors. One bite of this moist, perfectly spiced loaf proves that some flavor combinations are simply meant to be together!

    Three slices of Nutella pumpkin bread with a dark swirl are arranged on a white plate. The texture looks moist, and the bread has a rich, golden-brown color. The background is softly blurred.

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    🍞 Whether you want to make full-sized loaves for the family or mini loaves for gifting, this recipe adapts beautifully to different pan sizes!

    My 2 Best Tips For Making Nutella Pumpkin Bread

    Swirling Technique: Use a butter knife to create gentle figure-eight motions through the layers for beautiful swirls without overmixing the batter. Don’t swirl too aggressively or you’ll end up with muddy-looking bread instead of distinct ribbons. Make about 6-8 gentle swirls per layer, going just deep enough to create marble patterns. The key is restraint—less is more when it comes to swirling.

    Cooling Process: Allow the bread to cool in the pan for 10 minutes before turning out onto a wire rack to prevent crumbling. This brief cooling period lets the structure set while preventing the bread from becoming soggy on the bottom. After turning out, let it cool completely before slicing for the cleanest cuts and best presentation. Warm bread, while tempting, will fall apart when sliced.

    melissa leaning over counter looking up from a cook book.

    I always ensure my butter and eggs are at room temperature before beginning—this creates the smoothest batter and best texture. Cold ingredients don’t cream properly and can lead to dense, heavy bread.

    This Nutella pumpkin bread is perfect alongside your morning coffee or as an afternoon treat with tea. I love serving warm slices to guests because it instantly makes any gathering feel more special and cozy.

    You can enjoy it straight from the loaf as a decadent breakfast or slice it thick for an after-dinner dessert! I often toast leftover pieces and spread them with cream cheese or simply savor them plain while the chocolate swirls are still slightly melty.

    🩷 Melissa

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    Three slices of Nutella pumpkin bread with a dark swirl are arranged on a white plate. The texture looks moist, and the bread has a rich, golden-brown color. The background is softly blurred.
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    5 from 1 vote

    Nutella Pumpkin Bread

    This Nutella Pumpkin Bread is the ultimate fall indulgence that brings together the best of both worlds with creamy chocolate-hazelnut goodness and warm pumpkin spice flavors. One bite of this moist, perfectly spiced loaf proves that some flavor combinations are simply meant to be together!
    Prep Time15 minutes mins
    Cook Time1 hour hr
    Cool Time10 minutes mins
    Total Time1 hour hr 25 minutes mins
    Servings: 18 slices (2 loaves)
    Calories: 317kcal
    Author: Melissa Griffiths
    Prevent your screen from going to sleep

    Ingredients 

    • 3 cups all-purpose flour
    • 1 teaspoon pumpkin pie spice
    • 2 teaspoons ground cinnamon
    • ½ teaspoon salt
    • 1 teaspoon baking soda
    • ½ teaspoon baking powder
    • 1 cup butter soften
    • 2 cups granulated sugar
    • 3 large eggs
    • 16 ounces pure pumpkin 1 can
    • ½ cup Nutella

    Instructions

    • Preheat oven to 350°F and spray two medium loaf pans with nonstick cooking spray, or 4-5 mini loaf pans (5 ¾ x 3 ¼ x 2 ¼. Don't fill more than ⅔ full.)
    • In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.
    • In the bowl of a stand mixer cream the butter and the sugar until fluffy, about two minutes. Add eggs one at a time mixing well after each addition. Add the pumpkin and combine well.
    • Add the dry ingredients stirring until just combined.
    • Layer ⅓ of the batter into the bottom of 2 loaf pans, swirl in a couple scoops of Nutella, do another layer of batter and another layer of Nutella and top with the remaining ⅓ of the batter. (To swirl: Use a butter knife to create 6-8 gentle figure-8 motions through the layers for beautiful swirls without overmixing the batter.)
    • Bake side-by-side for about one hour or until an inserted toothpick comes out clean. (Bake 35-40 minutes for the mini loaves.)
    • Allow the bread to cool in the pan for 10 minutes, then remove and finish cooling on a wire rack before slicing and serving.

    Notes

    Spice Blend: Substitute ½ teaspoon ground cinnamon plus ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves for 1 teaspoon pumpkin pie spice.
    Seasonal Variation: Try substituting the Nutella with cinnamon sugar butter or cream cheese for different flavor profiles throughout the year.
    Nutritional Boost: Replace up to half of the all-purpose flour with white whole wheat flour for added fiber without sacrificing texture.
    Serving Suggestion: Toast slices lightly and serve with a pat of butter or cream cheese for an extra special breakfast treat. The gentle toasting brings out the spices and creates a delightful contrast between the crispy exterior and soft, moist interior.

    Nutrition

    Serving: 1slice | Calories: 317kcal | Carbohydrates: 46g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 234mg | Potassium: 123mg | Fiber: 2g | Sugar: 28g | Vitamin A: 4278IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg

    How To Make Nutella Pumpkin Bread

    Step 1: Preheat your oven to 350°F and spray your loaf pans with nonstick cooking spray. In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, salt, baking soda, and baking powder, then set aside.

    Step 2: Using a stand mixer, cream the softened butter and sugar until light and fluffy, about two minutes. Add the eggs one at a time, mixing well after each addition, then blend in the pumpkin puree until well combined.

    Step 3: Gently fold the dry ingredients into the wet mixture, stirring just until combined. Layer one-third of the batter into your prepared pans, add dollops of Nutella, repeat with another layer of batter and Nutella, then top with the remaining batter.

    Step 4: Use a knife to gently swirl the Nutella through the batter in figure-eight motions. Bake for about one hour (or 35-40 minutes for mini loaves) until a toothpick inserted into the bread portion comes out clean.

    A four-panel image shows the process of making a swirl cake: Nutella dollops on batter, chocolate being swirled, more batter added, and the final smooth layer in a baking pan—perfect for a nutella pumpkin bread twist.

    Recipe FAQs

    Can I use natural pumpkin pie spice instead of making my own blend?

    Yes, store-bought pumpkin pie spice works perfectly in this recipe. The homemade blend in the notes section is just provided as an option if you don’t have the pre-made spice on hand or prefer to control the exact ratios.

    Can I add nuts or other mix-ins?

    Yes, chopped walnuts, pecans, or chocolate chips make excellent additions. Fold in ½ to ¾ cup of your chosen mix-ins with the flour mixture. Keep in mind that additions will slightly change the baking time, so test for doneness with a toothpick.

    What if my Nutella is too thick to swirl easily?

    Warm the Nutella slightly in the microwave for 15-20 seconds to make it more spreadable. You want it soft enough to drop easily from a spoon but not so warm that it melts completely into the batter and disappears.

    More Delicious Quick Bread Recipes to Consider

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    • Sliced blueberry scones are arranged in a white rectangular baking dish. One scone is on a small white plate in the background. A spatula with a wooden handle rests on the dish, with blueberry stains visible on the surface featuring the best blueberry scone recipe.
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    • Two plates hold three all bran muffins, one split to reveal a moist texture. Behind, a muffin tray contains additional muffins. The setup is on a light-colored surface, and a striped cloth is partially visible.
      Classic All Bran Muffins – Quick & Easy

    Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram.

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    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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    Comments

      5 from 1 vote (1 rating without comment)

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      Recipe Rating




    1. natalie (the sweets life)

      October 20, 2010 at 7:59 am

      I made Maria’s pumpkin nutella bread and we went crazy for it! Love that you swirled yours in the middle-it looks great! If you need more pumpkin ideas, I just made pumpkin baked oatmeal http://www.thesweetslife.com/2010/10/pumpkin-baked-oatmeal.html and pumpkin butterscotch cookies http://www.thesweetslife.com/2010/10/pumpkin-butterscotch-cookies.html

      I also made the pumpkin granola bars that Maria just posted and those are fabulous as well!

      Reply
    2. Marly

      October 20, 2010 at 7:16 am

      Can something be too pretty to eat? Maybe not, but this is really close! Great pics!

      Reply
    3. April

      October 20, 2010 at 6:32 am

      Pumpkin and Nutella together?? Holy Yum, is all I can say to that!

      Reply
    4. lori

      October 20, 2010 at 5:55 am

      A perfect bread, from the pan to whats inside. YUM

      Reply
    5. Joanne

      October 20, 2010 at 5:36 am

      Nutella and pumpkin in every bite sound like the perfect combination to me. What a delicious quickbread. I need to make it soon.

      Reply
    6. Lina

      October 20, 2010 at 12:30 am

      i love nutella anything. this looks just about perfect!

      Reply
    7. sameena

      October 20, 2010 at 12:01 am

      Hi Barbara,

      Thanx for writing…just subscribed…I loveall your recipes…:)

      Love baking…dont get time as iam a dentist…weekends i try!!:)

      Dr.Sameena@

      http://www.myeasytocookrecipes.blogspot.com

      Reply
    8. Gabriella

      October 19, 2010 at 11:46 pm

      Ciao
      Questo pane alla zucca e nutalle mi sembra perfetto per i miei nipotini, che adorano la nutella…ma forse anche per i miei figli anche se sno già grandi..
      Buona giornata a presto!

      Reply
    9. Stephanie Miskew

      October 19, 2010 at 10:04 pm

      Oh Lord that looks good! I must try your recipe ASAP – thanks for sharing:)

      Reply
    10. cool lassie

      October 19, 2010 at 7:55 pm

      Gorgeous bread and looks too beautiful to eat. Umm umm good!

      Reply
    11. Sue

      October 19, 2010 at 7:06 pm

      BEAUTIFUL loaf Barbara!

      Reply
    12. Joy

      October 19, 2010 at 6:48 pm

      That looks so good. I saw that pan, I was very tempted to buy it.

      Reply
    13. Megan

      October 19, 2010 at 6:40 pm

      I need to make some pumpkin bread. Yes, I said “need”.
      And I have that same pan!!! It’s my favorite loaf pan and maybe the fuel to my “need”. 🙂
      Nutella huh?

      Reply
    14. Katie@Cozydelicious

      October 19, 2010 at 6:33 pm

      What a combo! Pumpkin and nutella… two of my favorites in one bread! Amazing!

      Reply
    15. megan

      October 19, 2010 at 6:28 pm

      Oh my gosh Barbara! Just when I thought it couldn’t get any better – you post this!

      Reply
    16. Lora

      October 19, 2010 at 6:22 pm

      Just beautiful Barbara. I love this idea.

      Reply
    17. Asha@FSK

      October 19, 2010 at 5:32 pm

      Now I see what you were tweeting about today! :)).. Love the impressions that the pan left on the bread!

      Reply
    18. naomi

      October 19, 2010 at 5:22 pm

      What a great combination. I love nutella and pumpkin, the two in one is heaven!

      Reply
    19. Rosa

      October 19, 2010 at 5:09 pm

      OMG, I am drooling! That is a devilishly scrumptious combo. It can’t get any better.

      Cheers,

      Rosa

      Reply
    20. Maria

      October 19, 2010 at 4:57 pm

      So glad you liked the bread. Love the pan!

      Reply
    Newer Comments »

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