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Nutella Swirled Pumpkin Bread - Nutella swirled pumpkin bread recipe that yields moist, sweet and delicious pumpkin bread. Thick gooey Nutella with every bite of this pumpkin bread.
I absolutely can’t believe that yesterday was officially Fall and in no time, it’s that time of year again. Where did time go?
I always wonder.
Fall marks the beginning of pumpkin season and everywhere you turn, you see pumpkins—in various shapes, colors, and forms—at the supermarkets, farmers market, pumpkin patch…they are everywhere!
This year, I decided to incorporate pumpkin into my baking and cooking, trying out a few pumpkin recipes that are iconic to the American culture.
It’s fun experimenting with a new ingredient and making something out of my comfort zone.
I love it that I am learning and that I am sharing all these new American recipes with my son, who is now in pre-school.
Even though pumpkin was not in my culture growing up, it will be for him as he was born here in the United States.
I baked this Nutella swirled pumpkin bread yesterday, using the recipe from Carmel Moments.
I had previously tried her pull-apart garlic bread and it was a hit.
My son had a piece of the pumpkin bread for his breakfast.
It’s comforting to see him actually enjoy this amazing bread.
He loves everything with Nutella, so he will gladly eat anything with it.
This Nutella swirled pumpkin bread recipe is so moist and soft, with just the right amount of sweetness.
It tastes downright homey and wonderful, and I can totally imagine a cool and crisp Fall morning, with a cup of pumpkin-spice latte in one hand, and another hand with a slice of this Nutella swirled pumpkin bread.
Life is wonderful!
Frequently Asked Questions
This recipe is only 522 calories per serving.
What To Serve With Nutella Swirled Pumpkin Bread
For a delightful after meal treat, I recommend the following recipes:
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Nutella Swirled Pumpkin Bread
Equipment
- 4 mini loaf pans
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup canned pumpkin
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 8 tablespoons nutella
Instructions
- Preheat the oven to 350°F (176°C). Grease the mini loaf pans and set them aside.
- Combine all ingredients except for the Nutella in a bowl. Beat at medium speed until well mixed.
- Place the Nutella in a small bowl and microwave it for 20 seconds to soften.
- Divide the batter among the 4 mini loaf pans. Spoon 2 tablespoons of Nutella over the pumpkin mixture and swirl gently with a knife. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10 minutes, then remove from the pans.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Bee ! I can’t get canned pumpkin. How much fresh pumpkin should I cook (and with how much water) to obtain a purée to use in this recipe?
Hi Joanna, I am not sure actually have never tried it.
I had the same problem but fresh pumpkin.
I boiled it (we eat the rest for lunch lol)and used 220 g pumpkin.
I boiled it in the pressure cooker and just drained it off.
I baked it also in a big loaf tin for ca. 50 minutes on 175 degrees Celsius.
The cake is divined!!! Thanks so much for sharing :-).
May I make a suggestion: we live in Spain and I think lots of your followers are non American so it would be immensely appreciated if the ingredients could come in cups and oz AND metric measures :-)
Hi, Bee! Would 4 mini loaf pans be the equivalent of 2 regular-size loaf pans?
I think it makes one regular size loaf pan.
hi….as required needs 4 mini loaf pans, but if it is not available, can one regular loaf pan be used, please advise, tks
Hi, is there an error in the last part of the recipe?
“4. Spoon half of pumpkin batter into prepared pans. Spoon half of Nutella over pumpkin mixture. Swirl gently with a knife. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pan.”
Are we suppose to repeat the first part of step 4 with the other half of the batter and Nutella?
PS: I love your site and all the yummy Asian recipes! I’m a Singaporean married to a Malaysian btw…;)
Hi Nathalie, I would say the recipe is correct.
If you look closely at the photo, the pumpkin dough has risen over the Nutella – there is no extra pumpkin pastry layer.
I will try the recipe as it is written :-).
So glad that you tried the Pumpkin Nutella bread (and the Garlic Bread). It sure was a hit at our house. I took it to church too and it was gone within minutes. Your pictures turned out awesome!
Have a great day!
Hi Melanie, thanks for your sweet comment I love your baking recipes…I am not much a baker and American baking are very new to me. Thanks for your reliable recipes, I love them. :)