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

  Pin It

196 Responses to “Pumpkin Nutella Bread”

  1. Pingback: A Pumpkin Variety Pack! | Baking with Buttermilk

  2. 135
    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/

    • twopeas replied: — November 2nd, 2010 @ 8:30 pm

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

  3. Pingback: Pumpkin Nutella Bread « Eating My Way Through

  4. Pingback: Mini Chocolate Chip Cookies | Two Peas and Their Pod

  5. Pingback: Pumpkin Streusel Bread « Burnt Apple

  6. Pingback: Easy! Pumpkin Nutella Bread « courtleigh's blog

  7. 136
    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!

  8. Pingback: Pumpkin Cake Recipe | Pumpkin Nutella Cake | Two Peas and Their Pod

  9. Pingback: Top 10 Recipes of 2010 | Two Peas and Their Pod

  10. Pingback: January readings « girl evolving

  11. Pingback: Chocolate Nutella Cookies | Two Peas and Their Pod

  12. Pingback: Pumpkin No Man’s Land « run or rust

  13. Pingback: Strawberry Nutella Muffins | Two Peas & Their Pod

  14. Pingback: recipes to try « girl evolving

  15. Pingback: An ode to pumpkin

  16. 137
    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. !

  17. 138
    Jill — October 5, 2011 @ 12:26 am

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

    • Two Peas replied: — October 6th, 2011 @ 11:26 am

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

  18. Pingback: What do you get when you mix apples and chorizo… « Once upon a midnight dreary

  19. Pingback: Nutella Pumpkin Bread « myovenlight

  20. Pingback: Pumpkin Nutella Bread | Dash of Love

  21. Pingback: Tasty, Tasty Treats | Armed by Faith and Winged by Prayer

  22. Pingback: Weekend Do: Curl Up Edition « offthefrontporch

  23. Pingback: When life is hard « knittedintheheart

  24. Pingback: Pumpkin Quinoa Breakfast | Make and Takes

  25. 139
    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!

    • Two Peas replied: — October 27th, 2011 @ 11:04 pm

      You are welcome!

  26. 140
    Ashley Hatfield — October 29, 2011 @ 10:42 am

    Baking in my oven right now! Can’t wait to try it:) Thanks for sharing!

  27. Pingback: Pumpkin S’mores Blondies « Fleur-De-Licious

  28. Pingback: Pumpkin Nutella Bread | The Blogging Wife

  29. 141
    Patsy — November 30, 2011 @ 10:03 pm

    I love this recipe so much!!! I have made these mini loaves so often as gifts over the past year and everyone absolutely loves them. Only thing is, I use way more nutella on top than you do. Haha!! I love the little crunch. It’s a perfect compliment to the pumpkin bread. Also, when I want to make a full size loaf, I dump the batter (all of it) into an 8×4 loaf pan (or a 9×4 if I want a longer loaf) and bake it for an hour or so (until toothpick comes out clean but don’t stick it into the nutella or it will never come out clean). Perfect! I just had to let you know how much I love this bread =)

  30. Pingback: Boosting Fiber with Baking | Happy Andersons

  31. Pingback: Two Peas and Their Pod: Pumpkin Recipes Galore! | Start Catering

  32. 142
    Becky — December 10, 2011 @ 12:22 pm

    Does this recipe make 2 or 4 mini loaves? The recipe says to prepare 4 loaf pans but the part under the recipe says it makes 2 mini loaves.

    • Two Peas replied: — December 10th, 2011 @ 6:58 pm

      It makes 4 mini loaf pans and 2 8×4 loaves.

  33. Pingback: I am not exactly obsessed, but… « Dreamer of Dreams

  34. 143
    Samantha — April 2, 2012 @ 10:15 pm

    This bread is phenomenal! I took it to school with me and my fellow teachers devoured it. That was in the fall and I still dream about this bread! I loved it so much, I re-posted it on my own blog! Thanks!

  35. Pingback: 20 Mouth Watering Pumpkin Recipes

  36. Pingback: Fun Food Saturday: Nutella - Jolly Tomato

  37. Pingback: Fun Food Saturday: Pumpkin - Jolly Tomato

  38. Pingback: 50 Pumpkin Recipes for Fall | Pumpkin Recipes | Two Peas & Their Pod

  39. Pingback: 50 Pumpkin Recipes for Fall – Two Peas & Their Pod | jennyhealthyrecipes.com/blog

  40. 144
    Diane — September 16, 2012 @ 6:30 pm

    Thank you for sharing this recipe! I made a batch this afternoon (two nutella mini-loaves, two plain pumpkin) and they are both delicious. I particularly love the soft crumb they have. I substituted 1/2 cup brown sugar for 1/2 white sugar — I have quite the weakness for brown sugar. It was the perfect treat for the first really cool almost-fall day. Thanks again!

Leave a Comment

Current ye@r *