Pumpkin Nutella Swirl Bread

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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.

Pumpkin-Nutella-Swirl-Bread-Process Collage

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.

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Yield: 2 loaves

Pumpkin Nutella Swirl Bread

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 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

Instructions

  1. 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.)
  2. In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.
  3. 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.
  4. Add the dry ingredients stirring until just combined.
  5. 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.
  6. Bake side-by-side for about one hour or until an inserted toothpick comes out clean. (Bake 35-40 minutes for the mini loaves.)

Notes

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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