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

Ingredients:

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)

Directions:

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

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204 Responses to “Pumpkin Nutella Bread”

  1. twopeas — October 17, 2010 @ 5:57 pm

    It is best right out of the oven:)

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  3. 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!

  4. twopeas — October 21, 2010 @ 3:20 pm

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

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

    apparently hazlenut extract is difficult to come by :(

  7. twopeas — October 30, 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!

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  9. 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

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

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

  12. allana — November 1, 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?

  13. twopeas — November 2, 2010 @ 7:34 am

    I am glad the bread got rave reviews! Yahoo!

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  15. Caroline — November 2, 2010 @ 2:11 pm

    Just made these in muffin form for my first pumpkin recipe of the season (a little late, I know), and they are inSANE. Absolutely delicious. Check them out if you like, and thank you!!

    I’ll be keeping this pumpkin base as my go-to.

    http://bakingwithbuttermilk.wordpress.com/2010/11/02/a-pumpkin-variety-pack/

  16. twopeas — November 2, 2010 @ 8:30 pm

    Glad the recipe worked for muffins too. I will have to make muffins next time around.

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  21. Meghan H. — November 16, 2010 @ 1:28 pm

    Just found your website and can’t wait to try this recipe out! My husband will love it – pumpkin and nutella are two of his favorites! Thanks!

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  30. heather — September 29, 2011 @ 10:02 am

    Great Recipe! I Love all things Pumpkin, and all things Nutella, so this was a match made in heaven!
    I made it last night, but instead, did Muffins (adjusting the bake time to 18 mins) Turns out, this recipe makes 18 muffins, so I decided to also try a few replacing the Nutella with cream cheese, and another few with peanut butter. Both were delicious alternatives. !

  31. Jill — October 5, 2011 @ 12:26 am

    What size is the can of pumpkin that you use in this recipe?

  32. Two Peas — October 6, 2011 @ 11:26 am

    You need one cup of canned pumpkin. A 15 ounce can will do:)

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  40. Lindsay — October 27, 2011 @ 6:07 pm

    I marked this recipe down last year but had been too busy to bake much of anything. I finally got the chance to make it today. Fantastic! Thank you!

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