Two Peas and Their Pod

Pumpkin Nutella Bread

Pumpkin Nutella Bread

Fall is in the air and that means football and pumpkin baking for us. On Saturday afternoon, Josh turned on the football games and I started baking. To kick off football and pumpkin season, I made pumpkin Nutella bread. If you like pumpkin chocolate chip bread, I have a feeling you will love pumpkin Nutella bread.

I started with a basic pumpkin bread recipe-pumpkin, cinnamon, nutmeg, and vanilla. I love all of those flavors, so I was off to a good start. I divided the batter between four mini loaf pans. I love the mini loaves of bread:) I opened a jar of Nutella and scooped two heaping tablespoons onto each loaf of bread. Using a knife, I swirled the Nutella into the pumpkin batter, creating an orange and chocolaty loaf.

While the loaves were baking we cheered on our favorite football team and enjoyed the smell of pumpkin that was gently warming the house. At half time, I sliced into one of the mini loaves. I loved the contrast the dark Nutella swirl added to the pumpkin spiced bread. I am glad my first taste of pumpkin this fall involved Nutella. What a delightful combination! I can’t wait to make this pumpkin Nutella bread for Halloween-it will be perfect for the holiday.

Add pumpkin Nutella bread to your fall baking list today!

Pumpkin Nutella Bread


1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 tablespoon cinnamon
1 1/2 teaspoons nutmeg
1 1/2 cups sugar
1/2 cup canola oil
1/3 cup water
1 cup canned pumpkin (not pumpkin pie filling)
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon hazelnut extract
8 tablespoons Nutella (2 tablespoons per mini loaf)


1. Preheat the oven to 350 degrees F. Spray 4 mini loaf pans with cooking spray. Set aside.

2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

3. In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and extracts. Whisk until smooth and combined.

4. Slowly stir in the flour mixture. Mix until ingredients are combined.

5. Pour the batter into the mini loaf pans, making sure batter is evenly divided. Drop 2 heaping tablespoons of Nutella onto each loaf pan. Swirl the Nutella into the pumpkin batter with a knife. Place the loaf pans onto a baking sheet and place in the oven. Bake for 40-45 minutes or until a toothpick comes out clean.

6. Place the loaf pans on a wire rack. Cool for 15 minutes in the pan and then carefully remove the loaves. Cool completely before slicing.

*Note-You can make regular size loaves. This recipe should make 2 8x4 loaves. Adjust baking time to about 60 minutes.

If you like this Pumpkin Nutella bread, you might also like:

Pumpkin Blondies from Two Peas and Their Pod
Nutella Brownies from Two Peas and Their Pod
Almond Macarons Filled with Nutella from Brown Eyed Baker
Nutella Milkshake from bell’alimento

  Yum Pin It

207 Responses to “Pumpkin Nutella Bread”

  1. The Food Hunter — September 15, 2010 @ 12:12 pm

    what a great idea combining two of my favorite things. Can’t wait to try this recipe.

  2. Deborah — September 15, 2010 @ 1:04 pm

    Today was not a good day to forget my lunch at home – especially when I see recipes like this that make me really hungry!

  3. Pingback: Friday Favorites – Episode 66 | my kitchen addiction

  4. Pingback: 25 Homemade Pumpkin Bread Recipes: {Fall Goodness} :

  5. Amy from She Wears Many Hats — September 16, 2010 @ 1:44 pm

    This looks crazy good Maria. Gotta try it soon!

  6. Allison — September 17, 2010 @ 11:47 am

    The recipe sounds wonderful! Although I can’t seem to find hazelnut extract ANYWHERE. Is there a good substitution for this?

    • twopeas replied: — September 17th, 2010 @ 1:43 pm

      I got my extract at Whole Foods. If you can’t find it, just leave it out. It will still be tasty!

  7. Pingback: Savvy Selections: Sept.18.2010. — Savvy Eats

  8. Vasu (Oatmeal Mountain) — September 19, 2010 @ 8:00 pm

    Two of my favorite things: pumpkin and nutella. Thanks for sharing – can’t wait to try it out!

  9. Pingback: Small Plate Monday: Welcome to Fall | Love and Homemade Recipes

  10. Becky — September 20, 2010 @ 10:52 am

    Holy cannoli – I must try this recipe, and soon! My mouth is watering…I bet this flavor combo is divine!

  11. Kate — September 20, 2010 @ 8:03 pm

    I made this over the weekend and it’s delicious! I made the two full-size loaves and, although I’m embarrassed to admit it, my husband and I already polished off one of them. Oh, well…it’s just that good!

  12. Patty — September 21, 2010 @ 3:10 pm

    Great idea – sounds fantastico!

  13. Natasha @ Saved by the Egg Timer — September 22, 2010 @ 7:56 pm

    My son loves Nutella, this is going to make him so happy! Going to try the milkshake and brownies too :) Maybe a Nutella Blondie??? That sounds good.

  14. Monna Payne — September 23, 2010 @ 8:17 am

    This looks so good! Reminds me of a recipe my mom used to make called Harvest loaf cake. It had mini dark chocolate chips in it and was completely addictive. Thanks for sharing!

  15. notsoblond — September 23, 2010 @ 11:52 am

    Made this last night and I don’t know that my house has EVER smelled as good! I doubled the recipe and made 2 large loaves, they turned out perfectly. Had some pumpkin left so made another batch; ran short on flour so added some quick oats. Made this batch into muffins and they are fantastic, too. Brought some to work and they disappeared very quickly.

    • twopeas replied: — September 23rd, 2010 @ 4:16 pm

      Thanks for letting us know! So glad the recipe was a hit!

  16. Pingback: Pumpkin Chocolate Chip Bread | Two Peas and Their Pod

  17. natalie (the sweets life) — September 24, 2010 @ 9:01 am

    YUM. I’ve been on vacation and am finally catching up on blogs—this looks awesome and just might get made this weekend! I don’t have mini loaves–would this be 1 big or 2 big? Also is the nutella flavor very strong? I get disappointed when I use nutella in baking and you can’t taste it!

    • twopeas replied: — September 25th, 2010 @ 6:14 am

      If you want an overkill of Nutella, swirl in extra:) It is pretty strong though. You can make 2 8 by 4 loaves with this recipe. I hope you like it!

  18. SERIOUSLY – there needs to be a law against such goodness! 😀 My two favorites are now married in a bread and I have you guys to thank!!!

    • twopeas replied: — September 28th, 2010 @ 8:51 pm

      You are very welcome:)

  19. Robyn H. — September 29, 2010 @ 3:03 pm

    Thank you so much for sharing this! I have been wanting pumpkin bread for almost three years now ever since we moved from LA…but no one I know had a good recipe. Now thanks to you I have a fantastic recipe that includes yummy nutella!!!! I can’t wait to make some, might add it to my “to do” list for this weekend :)

    • twopeas replied: — September 29th, 2010 @ 4:22 pm

      I hope you like the bread. I also have a pumpkin chocolate chip bread recipe on my site. Check it out too!

  20. Pingback: 10 Amazing Pumpkin Recipes | Brown Eyed Baker

  21. Pingback: Pumpkin Nutella Bread – A Wrinkle in Thyme

  22. Sarah — October 3, 2010 @ 4:20 pm

    Love it! Sounds strikingly similar to our Saturdays….

  23. Andrea — October 3, 2010 @ 7:28 pm

    Oh my heaven. That sounds so good – I am bookmarking this for myself so I can get back to it. Wow. Absolutely yum!! Thanks!!

  24. Pingback: Elsewhere in Foodblog Sphere – September | Fuss Free Flavours

  25. Lisa — October 5, 2010 @ 9:15 pm

    I’ve always enjoyed pumpkin bread, but your addition of Nutella would really make the flavor pop. Beautiful loaves.

  26. Pingback: Fall Recipes | Two Peas and Their Pod

  27. Pingback: Nutella Swirl Pumpkin Bread | Kirbie Cravings

  28. Anna — October 12, 2010 @ 7:29 am

    That sounds delicious!!!

  29. Amber — October 12, 2010 @ 7:40 am

    Made this last night and loved it! Thanks for the delicious recipe!

  30. Pingback: 25 Homemade Pumpkin Bread Recipes: {Fall Goodness} at Cooking~baking

  31. Pingback: Pumpkin Muffin Recipe | Pumpkin Cinnamon Streusel Muffins | Two Peas and Their Pod

  32. Dana — October 17, 2010 @ 10:14 am

    I also made this last night, and it was super tasty, especially warm right out of the oven!

    • twopeas replied: — October 17th, 2010 @ 5:57 pm

      It is best right out of the oven:)

  33. Pingback: Pumpkin Oatmeal Scotchies | Make and Takes

  34. Genna — October 21, 2010 @ 12:02 pm

    Made this last night. It was FABULOUS and a big hit with everyone who tried it. Thanks for sharing!

    • twopeas replied: — October 21st, 2010 @ 3:20 pm

      Thanks for letting us know. Glad everyone liked the bread!

  35. Pingback: Pumpkin “Nutella” Oatmeal « My Yummy Local Life

  36. allana — October 30, 2010 @ 3:18 pm

    apparently hazlenut extract is difficult to come by :(

    • twopeas replied: — October 30th, 2010 @ 6:12 pm

      I bought a bottle at Whole Foods. If you can’t find it, just leave it out. It will still be good without it!

      • allana replied: — November 1st, 2010 @ 9:20 pm

        thanks for your quick reply! you were absolutely right! i made the bread last night and got rave reviews from coworkers. out of curiousity, how does the hazlenut change the flavor? just nuttier?

        • twopeas replied: — November 2nd, 2010 @ 7:34 am

          I am glad the bread got rave reviews! Yahoo!

  37. Pingback: Vegan Chocolate Chip Pumpkin Muffins « Natalie Blake

  38. Chef Louise — October 30, 2010 @ 8:16 pm

    i just can’t get enough pumpkin… what beautiful color on your bread
    Happy Halloween…
    ~Chef Louise

  39. Pingback: The Great Pumpkin Round Up. | How Sweet It Is

  40. teresa — November 1, 2010 @ 4:20 pm

    made this for a Halloween party last night, was a HUGE HIT! thanks for the recipe!!

Leave a Comment