Nutella Pumpkin Bread
This delightfully moist Nutella Pumpkin Bread is the perfect festive treat that’s packed with warm spices and a generous swirl of Nutella! A match made in heaven! Just like my Chocolate Chip Pumpkin Bread, this delightful loaf is moist, perfectly dense (yet light) and so easy to make. The only difference is that it’s got a sensible swirl of Nutella through the middle and dolloped on top. Oh. Did I say sensible? I meant outrageous!
Pumpkin season is truly an amazing human invention, and I’ve got you covered on different ways to celebrate it with your tastebuds. Try my:
- Chocolate Chip PumpkinBread
- PumpkinMousse Bars
- PumpkinPatch Truffles
- Chewy Chocolate Chip PumpkinCookies
- PumpkinPie Bars
- Chocolate Chip PumpkinMuffins
Why you should rush to your kitchen and make this!
There are so many things to love about this wonderful loaf of Pumpkin goodness!
- Soft and moist – and all that comes from the pumpkin puree which tastes delightful. Honestly, if you’re based in a country that doesn’t have Pumpkin desserts, try this as your first go!
- Easy to make – No special ingredients needed and no finicky steps. This is a really easy recipe to follow and the results are delicious every time!
- Crowd pleaser – I mean that in every sense of the word. This loaf doesn’t last longer than 4 hours in our house when I make it!
- Chocolate Hazelnut overload – The outrageous swirl through the center and hail sized dollops on top are what take this already amazing loaf over the edge.
Ingredients You Need To Make Nutella Pumpkin Bread
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.
- All-purpose flour – also known as plain flour.
- Cinnamon – I used the powder.
- Cloves – powder form.
- Ginger – I used the powder.
- Nutmeg – freshly grated is best. You can also use the powdered version.
- Salt – I used fine salt.
- Bicarb soda – helps the cake rise.
- Brown sugar – light or dark will work. Dark will make your pumpkin bread less orange though.
- Caster sugar – also known as superfine sugar is best for this recipe. But you can use regular granulated sugar if you like.
- Pumpkin Puree – You can use canned pumpkin puree for this recipe, not to be confused with pumpkin pie filling. Alternatively, you can make your own which is really easy using my recipe! Click here for all the tips and tricks to making your own pumpkin puree!
- Eggs – I used large eggs.
- Vegetable oil – you can also use canola oil.
- Vanilla Extract – Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!
- Dark chocolate chips – you can find these in the baking isle of your supermarket. You can use white or milk in their place if you like.
- Nutella – you can also use any similar alternative that you like. Make sure your Nutella is slightly warmed before using to make to easier to spread.
How To Make Pumpkin Puree At Home For Baking
If you’re like me and you live in a country where canned pumpkin puree isn’t sold, you can easily make your own at home! It just takes a bit of easy prep. I have a full tutorial on how to do this on the website. It basically involves baking the pumpkin, pureeing it and then letting it strain in a cheese cloth in the fridge overnight. The result is a super thick and delicious pumpkin puree that is perfect for baking!
How to make Nutella Pumpkin Bread!
- Combine the dry ingredients together.
- Combine the wet ingredients.
- Add the chocolate chips to the dry ingredients and mix to coat.
- Mix the dry and wet ingredients together.
- Add half the pumpkin puree to the loaf tin and spread.
- Add 2/3 of the warmed Nutella to the tin and spread carefully. Don’t squish it down.
- Add the remaining batter on top. I like to spoon it on to cover the Nutella evenly. That way you avoid having to spread it and your layers are as neat as possible!
- Dollop with some more Nutella and bake.
- Once baked allow to cool before slicing with a large knife.
Tips and Tricks For Recipe Success!
- Measure out using kitchen scales – measuring ingredients out by weight and not cups is the best way to get consistent results every time!
- Mix the chocolate chips with the dry ingredients. This ensures they don’t all sink to the bottom of the cake as it bakes. It’s like magic!
- Warm your Nutella up before using. It helps, make spreading and dolloping it much easier.
- Replace chocolate chips with walnuts or pecans if you want a nutty alternative!
- When layering the cake, make sure the Nutella is warmed and pour on to avoid having to spread it too much. Spreading can cause it to sink.
- Allow the pumpkin bread to cool completely before slicing for that ultra clean looking slice.
Frequently Asked Questions about Nutella Pumpkin Bread
How do I store this?
I’m giggling while I write this because any time I bake this, it never lasts longer than 4 hours. The entire loaf, gone. If you can control yourself, store in an airtight container for up to 3 days.
Can I make this gluten free?
I haven’t tested this recipe with gluten free bread so I can’t say for sure. If you give it a go, let me know in the comments!
Can I freeze this?
Yes! This Pumpkin bread freezes so well and it’s such a convenient holiday treat to whip out of the freezer and have any time you like. Simply wrap each slice in tight in plastic wrap and freeze. That at room temperature and serve!
Can I use Nutella alternatives?
Yes! Pretty much any similar alternative will work for this recipe. If you’re in Australia, Coles have great alternatives.
If you loved this recipe, check these out!
Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!
Nutella Pumpkin Bread
Nutella Pumpkin Bread
- 1 1/2 cups (225 g) all-purpose flour
- 1 tsp cinnamon powder
- 1/4 tsp cloves
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1 tsp salt
- 1/2 tsp bicarb soda
- 1/4 cup (50 g) brown sugar
- 3/4 cup (160 g) caster sugar
- 1 cup (300 g) pumpkin puree (see notes)
- 2 eggs
- 3/4 cup (190 ml) vegetable oil or canola oil
- 1/2 tsp vanilla extract
- 3/4 cup (150 g) dark chocolate chips (optional)
- 1/2 cup (270 g) Nutella spread warmed
Nutella Pumpkin Bread
- Preheat a fan forced oven to 160C / 320F (180C/355F for no fan). Spray a 8x4-inch loaf tin with oil spray and line the sides and bottom with baking paper. Set aside.
- Add the flour, nutmeg, cinnamon, ginger, cloves, baking soda and salt to a large mixing bowl. Use a whisk to mix. Take 1 tbsp of dry ingredients and add into a bowl with the chocolate chips. Use a spoon to mix around to coat the chocolate chips. This will help stop them from sinking to the bottom as the cake bakes.
- Add both sugars, pumpkin puree, oil, eggs and vanilla extract into a medium sized mixing bowl and use a whisk to combine until smooth. Pour into the dry ingredients and stir until everything is well combined. Add the chocolate chips and fold through the batter.
- Pour half of the batter into the baking tin and spread around. Pour just over half the Nutella on top as evenly as you can. Spread around but not right to the edges. Then pour the remaining pumpkin bread batter on top. Dollop the remaining Nutella on top using two spoons.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the tin for 10 minutes, then transfer over to a cooling rack and allow to cool to room temperature before slicing.