Pumpkin Nutella Swirl Bread
One-bowl, simple ingredients, 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!
- 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 9x5 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.