Pumpkin Nutella Swirl Bread

Pumpkin Nutella Swirl Bread

Today on Twitter Maria, Two Peas and Their Pod, and Jenny, Picky Palate, were tweeting about all the wonderful things everyone’s been baking up with pumpkin lately. I bought a six pack of cans of pumpkin from Costco last month, but hadn’t found time to bake with it yet. Maria suggested making Pumpkin Nutella Bread, which sounded like a perfect idea and I headed into the kitchen.

Last May I made a fabulous Banana Nutella Bread, but I remember wishing that the Nutella was swirled throughout the bread instead of just swirled on top. (Okay, I may have even spread some Nutella on a slice or two.) So I decided to adapt my favorite Pumpkin Chocolate Chip Bread recipe and do layers of Nutella swirled into the batter instead of chocolate chips.

I used a large ice cream scoop and spread three scoops of batter in the bottom of the loaf pan, added three little scoops of Nutella and swirled it in. I topped it with three more scoops of batter, three more scoops of Nutella swirled in and spread three more scoops of batter on top of the Nutella. I had concerns that the Nutella might be heavier than the batter and sink to the bottom, but the Nutella stayed nicely in place and I ended up with a beautiful swirl of Nutella throughout the bread.

Pumpkin Nutella Bread

I baked my Pumpkin Nutella Swirl Bread in my beautiful pumpkin pan I won last year from Jenny, Picky Palate! This bread is moist and tender and sweet and delicious.  It makes a great after school snack but it’s also sweet enough to serve for dessert.

Pumpkin Nutella Swirl Bread

Yield: 2 loaves

Pumpkin Nutella Swirl Bread


  • 3 cups all-purpose flour
  • 1 tsp pumpkin pie spice
  • 2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup butter, soften
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 16 oz can of pure pumpkin
  • 1/2 cup Nutella


Preheat oven to 350?F and spray two medium loaf pans with nonstick cooking spray, or four/five mini loaf pans (5 3/4 x 3 1/4 x 2 1/4. Don't fill more than 2/3 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 1/3 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 1/3 of 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.)


Substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice.


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    Leave a Comment:

  1. says

    Beautiful Nutella swirls you got there.. Using ice cream scoop sounds convenient… and really really adore the baking pan.. and how moisted the cake looks :-)

    Sawadee from Bangkok,

  2. says

    Unrelated, but just noticed how many “Megan’s” have commented on this post…clearly we all love pumpkin and Nutella! I never, ever considered using the two together and I’m so excited to try this. Thanks for the great inspiration!

  3. says

    That is one of the most gorgeous bread I have ever seen..pumpkin & chocolate flavor is a bomb idea & is your bread pan…beautiful beautiful beautiful!!!

  4. says

    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.

  5. says

    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!

  6. says

    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

  7. says

    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

  8. says

    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!

  9. says

    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!

  10. says

    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?