Nutella Swirl Pumpkin Bread
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.
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Dessert
Cuisine: American
Keyword: nutella pumpkin bread, Nutella Swirl Bread, pumpkin bread
Servings: 12 slices
Calories: 291cal
Cost: $3
standard loaf pan
Hand mixer
Spoon
parchment paper
microwave-safe bowl
- 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*
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.
Nutritional values may vary and are meant to be a guide.
VARIATIONS OF THIS RECIPE
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
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!
Serving: 1slice | Calories: 291cal | Carbohydrates: 48g | Protein: 5g | Fat: 9g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 218mg | Potassium: 192mg | Fiber: 3g | Sugar: 33g | Vitamin A: 3228IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg