This Nutella Swirl Pumpkin Bread is a family favorite especially during the holiday season. Not only is it full of fall flavors like pumpkin, cinnamon, ginger, and cloves but it is also so soft, dense, and moist. It truly is the prefect comfort food for the cooler months.

And the addition of the Nutella is just what the doctor ordered. I mean Nutella is the best thing that was ever invented and if I had it my way I would put it in and on anything and everything. It seriously brings this Pumpkin Bread up a few notches.

Not pictured but sometimes I like to add 1/2 cup of chocolate chips to this recipe. It makes this Nutella Pumpkin Bread that much better and oh so chocolatey good!!!

How To Make Nutella Swirl Pumpkin Bread

First, gather all your ingredients.

1 & 1/2 cups all-purpose flour
1 cup granulated sugar
1 cup canned pumpkin
1/2 cup unsalted butter, melted and cooled
2 eggs
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup Nutella

Preheat the oven to 350°F degrees.

Line a 9 x 5-inch loaf pan with parchment paper making sure the paper hangs over the sides making it easy to lift out of the pan when done. Spray the parchment paper with non-stick cooking spray. Set aside.

In a large bowl, whisk together the flour, sugar, pumpkin, butter, eggs, cinnamon, baking powder, baking soda, salt, ginger, and cloves (basically everything except the Nutella).

Beat on medium speed, scraping bowl often, until well combined. DO NOT OVERMIX!

In a small microwave safe bowl, heat the Nutella for 10 to 15 seconds, being careful not to overheat.

Pour half of the pumpkin mixture into the prepared loaf pan.

Next, spoon half of Nutella over pumpkin mixture.

Swirl gently with a knife.

Pour remaining pumpkin mixture on top.

Repeat, spoon the other half of Nutella over pumpkin mixture.

Again, swirl gently with a knife.

Bake rotating midway through for even baking, until a toothpick inserted into the center comes out clean and the cake springs back when gently pressed, 55 to 60 minutes.

Transfer to a wire rack and cool for 20 minutes.

Tips & Tricks

Bread stays soft, moist, and fresh stored at room temperature for up to 6 days.
You can also freeze this bread. Make sure to cool the baked bread completely. Then, tightly wrap the loaf or slices in 2-3 layers of plastic wrap or aluminum foil. Next, place in a large freezer-friendly storage bag or reusable container. Make sure to date the bag and freeze for up to 3-4 months. Once you are ready to eat the bread, thaw the bread wrapped or unwrapped in the refrigerator or at room temperature.
Microwaving the Nutella makes it easier to layer into the batter, as well as helps prevent it sinking to the bottom of the bread
Do not overmix the batter! Overmixed batter leads to tough, crumbly baked goods. No good!
You can add (fold-in) 1/2 cup chocolate chips into the batter and sprinkle some more on top to make this bread that much better!
I love using Wilton baking pans. I feel like they are the best quality pans out there for the price. They don’t rust, are durable, and easy to clean. I found all my Wilton baking essentials at my favorite store, TARGET!
For all-purpose flour I love using Bob’s Red Mill® Gluten Free Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
Costco, Target, & Amazon are my favorite stores to shop at!

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Nutella Swirl Pumpkin Bread

By: Tammie

September 21, 2019
12
1 hr 20 min
Print this

Ingredients

1 & 1/2 cups all-purpose flour
1 cup granulated sugar
1 cup canned pumpkin
1/2 cup unsalted butter, melted and cooled
2 eggs
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup Nutella

Directions

Step 1: Preheat oven to 350°F degrees.
Step 2: Line an 9 x 5-inch loaf pan with parchment paper making sure the paper hangs over the sides making it easy to lift out of the pan when done. Spray the parchment paper with non-stick cooking spray. Set aside.
Step 3: In a large bowl, mix together the flour, sugar, pumpkin, butter, eggs, cinnamon, baking powder, baking soda, salt, ginger, and cloves (basically everything except the Nutella).
Step 4: Beat on medium speed, scraping bowl often, until well combined. DO NOT OVERMIX!
Step 5: In a small microwave safe bowl, heat the Nutella for 10 to 15 seconds, being careful not to overheat.
Step 6: Pour half of pumpkin mixture into the prepared loaf pan.
Step 7: Next, spoon half of Nutella over pumpkin mixture. Swirl gently with a knife.
Step 8: Pour remaining pumpkin mixture on top.
Step 9: Repeat with Nutella, swirling gently.
Step 10: Bake rotating midway through for even baking, until a toothpick inserted into the center comes out clean and the cake springs back when gently pressed, 55 to 60 minutes.
Step 11: Transfer to a wire rack and cool for 20 minutes.