One-bowl, simple ingredients, high altitude approved, and an extra excitement of creamy Nutella. What’s not to love about this Pumpkin Nutella Bread? Dashes of cinnamon and nutmeg with an extra swirl of chocolate Nutella, this quick-bread is an Autumn festival for your tastebuds!
I don’t know about you, but pumpkin bread is the first thing I bake once fall hits. It’s a super simple recipe and not an Autumn season passes without me baking a loaf.
This year I wanted to jazz up my typical pumpkin bread recipe with some creamy hazelnut spread—AKA the best concoction on Earth—AKA Nutella!
I added Nutella to both the inner and outer portions of the bread. But if you’re an even bigger Nutella fanatic than I am (is that even possible though??) you could smear some on top once completely baked and cooled. Sort of like frosting. 🙂
Why You’ll love this quick-bread:
- Simple. Seriously, you just need one bowl and a plain hand mixer
- Can be made in advance and frozen in slices
- The Nutella swirl on top and inside the loaf adds both flavor and visual interest
- Pumpkin Puree: You will want to use the canned pumpkin puree, not pumpkin pie filling. Double-check that the can only list pumpkin as the sole ingredient.
- Nutella: Or any off-brand will do.
- Flour: If you’re making this recipe at a high altitude (3,000 ft above sea level and up) reach for a high protein flour. I like the all-purpose flour by King Arthur since it has 11.7% protein. (Sea level bakers can use any regular all-purpose flour).
- Spices: Since I’m adding Nutella to the bread, I only use cinnamon and a dash of nutmeg.
- Sugar: You will use a scant cup of white granulated sugar. I also add in a 1/2 teaspoon of brown sugar as my little secret ingredient, but that is completely optional and can be omitted.
Psst! Do you have overripe bananas? Toss them in my favorite Banana Bread Recipe—egg-free and High Altitude approved!
Preheat your oven to 350F and lightly grease a 9×5 loaf pan or line with foil.
In a large bowl, you’ll add the pumpkin, sugar, eggs, oil, and salt, and mix until fully combined.
Then add your flour, baking powder, baking soda, cinnamon, and a dash of nutmeg. Use a silicone spatula or wooden spoon and gently fold in the ingredients by hand until *just* incorporated. Stir in the water.
Pop the Nutella in the microwave for about 20-30 seconds so it’s easier to drizzle and swirl into the batter.
Pour in half of the pumpkin batter into the loaf pan. Drizzle the warmed Nutella on top and use a skewer or toothpick to swirl it around the batter. Cover the Nutella with the remaining half of the pumpkin batter and repeat the swirling process on the top.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for at least 15 minutes before transferring to a cooling rack.
Frequently Asked Questions
Can I make this without the Nutella?
Yes! Just make the pumpkin bread as directed and omit the Nutella. No need to change any other ingredients. You could even add nuts or chocolate chips instead!
How do I keep this bread moist?
The most important factor in keeping the bread moist (besides your environment and humidity levels) is to remove from the oven before a skewer inserted in the center comes out completely clean. So test the bread at around 50 minutes and, if the batter is still runny, keep in for longer. But if there are just a few crumbs sticking to the skewer, it’s ready.
How do I store it?
The best way to store this is by wrapping in a layer of plastic wrap AND a layer of foil so all of the moisture is locked in (this is especially important for people who live in dryer climates… *ahem*, Colorado, Arizona, Nevada. 🙂 )
Do I need to adjust for high altitude?
This recipe works great at high altitudes, no need to adjust the ingredient measurements. Just make sure all of the ingredients are room temperature (eggs, oil, pumpkin, water) and bake until there are still a few crumbs remaining on a toothpick inserted in the center. This will ensure your bread does not turn out dry.
Pumpkin Nutella Swirl Bread
- 3/4 Cup Pumpkin Puree (6 ounces)
- 1 Cup Granulated Sugar
- 1/2 tsp Brown Sugar
- 2 Large Eggs
- 1/3 Cup Vegetable Oil
- 1 tsp Salt
- 1 1/2 Cups All-Purpose Flour
- 3/8 tsp Baking Powder
- 1/4 tsp Baking Soda
- 3/4 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/3 Cup Water (room temperature)
- 1/4 Cup Nutella
- Preheat oven to 350F and lightly grease a 9×5 loaf pan or line with foil.
- In a large bowl, add the pumpkin, sugars, eggs, oil, and salt and mix until fully combined.
- Add in the flour, baking powder, baking soda, cinnamon, and nutmeg. Use a silicone spatula or wooden spoon and fold in the ingredients by hand. Stir in the water.
- Pour in half of the pumpkin batter into the loaf pan. Warm the Nutella in the microwave for 20 seconds so it is easier to pour. Drizzle the warm Nutella on top and use a skewer or toothpick to swirl it around in the batter. Cover with the remaining half of the pumpkin batter and repeat the Nutella swirl process for the top.
- Bake for 50-60 minutes or until a skewer comes out clean. Let the loaf cool in the pan for at least 15 minutes before removing and transferring to a cooling rack.
- High Altitude: This recipe works great at high altitudes, no need to adjust the ingredient measurements. Just make sure all of the ingredients are room temperature (eggs, oil, pumpkin, water) and bake until there are still a few crumbs remaining on a toothpick when inserted in the center. This will ensure your bread does not turn out dry.
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