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!
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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.
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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Nutella Pumpkin Bread
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
Nutrition
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.
Recipe FAQs
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.
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.
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
Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram.
penny aka jeroxie
The swirls and what a pretty mould!
megan @ whatmegansmaking
This looks awesome! I haven’t baked with nutella yet and I think I’m missing out. Your pumpkin bread looks so delicious!
Cakelaw
This looks superb! I have not yet tried the pumpkin/chocolate combination, but it sure looks good. I have a stack of leftover pumpkin from TWD in my freezer, so all ideas are welcome.
Anna Johnston
What a great cake mould & I can’t think of a cake I’d like more just now than a slice of Pumpkin & Nutella. Sounds really yummy.
Donna
Pumpkin and Nutella – sounds like an amazing combo! Your recipes always inspire me!
Bridgett
What a decadent recipe and I love the design from the pan. Perfect!
Lorraine @ Not Quite Nigella
Mum that looks divine! And I love pumpkin in baked goods as they taste so moist! 😀
The Southern Cookbook
Barbara, this looks fantastic. I will make this bread soon.
lisaiscooking
Your pumpkin pan is so pretty! I’m craving everything pumpkin lately, and this nutella swirl bread looks delicious.
Mags
I HAVE to make this! I wonder if I’ll be able to find the Nutella that I’ve hid from myself.
rebecca
oh wow this looks heavenly awesome recipe as ever your blog rocks 🙂 Rebecca
Alison @ Ingredients, Inc
This looks beyond amazing! I can’t think of anything better
Juliana
Barbara, pumpkin and nutella, it sure looks a great combination…perfect for the season. Would love to have the cake with a cup of hot tea…YUMMIE!
Faith (An Edible Mosaic)
Wow, does that bread look delicious! (Lucky for me I have Nutella and pumpkin on hand — I’m definitely making this!) Your loaf pan is so pretty.
caroliny
olá!!parabéns!!adorei,,a receita,maravilhosa,mas que pão ,vou tentar fazer,depois te conto sua fã do br!
Paula
I love your pan and the pumpkin nutella bread looks delicious!
kristy
Hmm..mm.. this sounds marvellous! Nutella is just something I cou;dn’t resist. Yumm…. Thanks for sharing. Hope you’re enjoying your day.
Cheers, Kristy
kristy
Hmm..mm.. this sounds marvellous! Nutella is just something I couldn’t resist. Yummm… Thanks for sharing. Hope you’re enjoying your day.
Cheers, Kristy
Evan @swEEts
What a pretty pan! Nutella is my favorite and I would never have thought to use it with pumpkin.. you’re a genius
Carol
That looks over-the-top delicious, Barbara. We love Nutella….I can’t wait to make this…and what a gorgeous bread pan too.