Nutella Swirl Pumpkin Bread

Are you loving all the fabulous pumpkin recipes hitting blog world as of late? I know I am. Pumpkin is one of my favorite ingredients to bake with but it is only *socially* acceptable to break out during fall… I know… crazy, right?! haha!

Anyway- I am taking crazy advantage of pumpkin during the season and I hope you all are as well.

This recipe combines two of my personal favs- pumpkin and nutella and swirls it into a perfect recipe. In fact, it is actually quite whimsical and magical when you think about it. The Nutella swirls look absolutely beautiful when you slice open this pumpkin bread and it tastes just as delicious as it looks.

Nutella Swirl Pumpkin Bread from ...This bread combines two fabulous ingredients into one moist and delicious recipe!

Nutella Swirl Pumpkin Bread
This bread combines two fabulous ingredients into one moist and delicious recipe!
Recipe type: Dessert
Serves: 2 loafs
  • 3⅓ cups flour
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 2⅔ cups sugar
  • ⅔ cup butter
  • 4 eggs
  • 1 (15 oz) can pumpkin, not the pie filling
  • ⅔ cup water
  • ⅔ cup Nutella
  1. Preheat oven to 325 degrees F
  2. In a medium bowl, sift flour, baking soda, baking powder and salt together and set aside.
  3. In a large bowl, cream butter and sugar together.
  4. Add eggs, one at a time, and beat after adding each egg.
  5. Add pumpkin and mix well.
  6. Alternate adding dry ingredients with water.
  7. Remove 1⅔ cup pumpkin batter and pour into a medium bowl. Stir in Nutella until evenly combined.
  8. Spray 2 9x5inch loaf pans with cooking spray.
  9. Spoon Nutella batter alternately with plain pumpkin bread batter into the prepared pans. Swirl batters together with a knife.
  10. Bake at 325 degrees F for 50 minutes or until toothpick comes out clean.

(recipe adapted from Pumpkin Bread Recipe which was slightly adapted from Make it Do)

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: bread, dessert

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  1. Tieghan

    Yup, this bread is magical and so pretty! Your swirls look perfect and pumpkin and nutella together sound like a great combo!

  2. Erin | The Emerging Foodie

    Uhh, yes please! This looks amazing. What a delicious flavor combination. I'm definitely also loving/taking advantage of the socially acceptable window for pumpkin!

  3. kristi

    I don't think I have ever tried nutella and pumpkin together, but I'm sure it goes together perfectly.

  4. Hazelita

    If I wanted to make mini loaves instead of full loaves how long would I have to bake them?

  5. Averie @Averie Cooks

    Delish! I have a pumpkin-nutella swirled muffin recipe (not on my blog) and the combo is so good. Your bread is so pretty!

    Pinning to my Pumpkin board!

  6. Serena

    Oh, that looks heavenly! I've seen another pumpkin-nutella bread recipe recently, but it was not swirled throughout like this, just a layer in the middle then swirled in the top. This look sooooo much better.... and now I need to get more nutella; I don't think I have enough! (Which is incredibly sad; I would like to make this tonight!)

  7. Christine

    This looks amazing. If I have time, I might make this tonight.

  8. suzyhomemaker

    I love the combination of pumpkin and nutella. And you could make a couple loaves of this and freeze it.! Unless it gets eaten first.

  9. Emily @ Life on Food

    I made pumpkin nutella muffins last year. They were so good! Definitely need to have a slice of this bread,.

  10. Renee @ Awesome on $20

    Down with pumpkin season! They put that stuff in a can so I can eat it year round. I say, pumpkin in July!!! I love it.

  11. Joan

    I love the nutella in the pumpkin bread. It's a nice twist to the recipe.

  12. Cher

    Keen to try this recipe, but we do not get canned pumkin in RSA. We have fresh only, how should I prepare it to substitute? Thanks!

  13. Peggy

    this looks great. Just wondering if I could substitute a choc-hazelnut spread that is not nutella, it is not a chocolatey or as dark.

  14. Dumpling123

    This recipe looks delicious! If I wanted to have it fresh, could I refrigerate the batter overnight and bake it in the morning? Thanks!

  15. Nikki Sapp

    What do you think about making this in a bundt pan? Any idea about the baking time? Am making it today!!