This Nutella Swirl Pumpkin Bread is a super moist pumpkin loaf that is swirled with just the right amount of warm, gooey Nutella Hazelnut Spread. This super moist loaf has all the flavors of the season you crave in a deliciously comforting pumpkin quick loaf that can be easily sliced.
If you are a fan of both hazelnut spread (a.k.a Nutella), and pumpkin spice, this sweet bread recipe is perfect for you! If you love our Nutella Swirl Banana Bread or Nutella Banana Muffins you will love this recipe. Fill your home with lovely notes of warm spices, and tasty chocolate. This recipe bakes of a large, dense loaf that rises nicely in the loaf pan.
Nutella Swirled Pumpkin Bread
I admit, I am a little late in getting this recipe up. I made this tasty fall quick bread last month, and planned on getting it up quickly. However, life got in the way and I forgot all about it! How I did is beyond me since this was definitely in my top 3 baked goods of November file!
This pumpkin loaf is so good because it is super duper moist! It uses plain Greek Yogurt which helps the loaf retain moisture. Each slice of this bread is super heavy and filling, but also comforting. It is not a light and airy loaf but more of a thick, dense, and flavor-packed pumpkin loaf.
Baking
- Preheat oven to 350°F.
- Line a standard loaf pan with parchment paper.
- Add all the dry ingredients into a large bowl and whisk.
- Make a well in the dry ingredients and add the wet ingredients and combine with a wooden spoon or hand mixer.
- Add half the batter to the loaf pan. Swirl in half the warmed Nutella with a large skewer. Pour remaining batter over the top and add the rest of the warmed Nutella. Swirl it using the same large skewer.
- Bake for 60 minutes or until fully cooked. The toothpick method (inserted into the middle of the bread) is the best test to see if it is fully cooked.
- Allow to cool for one hour before slicing into it.
Cooking Tip
Parchment Paper– If you do not have parchment paper you can skip this step. We simply prefer it because it makes cleanup and cooling a breeze for our pumpkin bread. Be sure to generously grease your loaf pan with nonstick baking spray. We love the spray that includes flour in it.
Substitutions
Greek Yogurt- In lieu of the Greek Yogurt you can use plain, full-fat sour cream. They both provide moistness to the loaf, but the Greek yogurt adds nutrition.
Apple Sauce- If you do not have apple sauce on-hand you can use 1/2 cup of canola or vegetable oil.
Nutella- If you do not have Nutella on-hand you can simply incorporate 3/4 cup of chocolate chips into the batter. Simply fold them in by hand during the last step.
Spices- If you don’t have premade pumpkin spice on-hand you can substitute the following measurements for the warm spices:
Homemade pumpkin spice
- 1 1/2 teaspoons of ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon all spice
- 1/8 teaspoon ground ginger
Preparing ahead of time
This Nutella Swirled Pumpkin Bread can be baked ahead of time and enjoyed the next day or two for best taste. Be sure to allow the loaf to fully cool before wrapping it tightly with plastic wrap. Enjoy within 3- days when stored at room temperature.
Freezing
You can also freeze this bread whole or by slice if desired. To freeze whole for up to 3 months wrap the filly cooled loaf tightly in several layers of plastic wrap. You may also be able to fit it in a large freezer bag.
To freeze it by slice, line slices on a baking sheet and freeze until fully frozen. Once slices are frozen, wrap them tightly and place them individually in a freezer bag. I find these smaller slices are best within 30 days.
To enjoy from frozen allow the bread to thaw to room temperature. Pat any excess moisture dry on the outside before eating. Enjoy!
Nutella Swirl Bread (no pumpkin)
Nutella and Banana Swirl Bread Recipe
Nutella Swirl Pumpkin Bread
Equipment
- standard loaf pan
- Hand mixer
- Spoon
- parchment paper
- microwave-safe bowl
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/8 teaspoons pumpkin spice
- 2 large eggs
- 1/2 cup apple sauce
- 1 cup pumpkin puree
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup plain Greek Yogurt
- 1 cup Nutella warmed until thinner, about 20 seconds in the microwave*
Instructions
- Preheat oven to 350°F.
- Line a standard loaf pan with parchment paper.
- Add all the dry ingredients into a large bowl and whisk until combined.
- Make a well in the center of the dry ingredients and add the wet ingredients. Mix well with a wooden spoon or hand mixer until just combined.
- Add half the batter to the loaf pan. Swirl in half the warmed Nutella with a large skewer. Pour remaining batter over the top and add the rest of the warmed Nutella. Swirl it using the same large skewer.
- Bake for 60 minutes or until fully cooked. The toothpick method (inserted into the middle of the bread) is the best test to see if it is fully cooked.
- Allow to cool for one hour before slicing into it.
Notes
- 1 1/2 teaspoons of ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon all spice
- 1/8 teaspoon ground ginger
Glenda Hunt says
Used egg substitute, almost forgot it, put it in last! Turned out super fluffy and chocolatey. (My website has nothing to do with baking.)
Amy says
Hello, thank you for letting us know! So glad you enjoyed this!!