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.

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

Print Recipe

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

Directions:

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.