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

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204 Responses to “Pumpkin Nutella Bread”

  1. Two Peas — October 27, 2011 @ 11:04 pm

    You are welcome!

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

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

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  5. 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 =)

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  8. 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.

  9. Two Peas — December 10, 2011 @ 6:58 pm

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

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  11. 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!

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  17. 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!

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  22. Amanda B. — November 18, 2012 @ 6:56 pm

    I am so excited to make this!! Trouble is, I only have two 9×4 loaf pans. Will the recipe make one of those? If i split it between the two, will they be long and small? Or should I double the recipe to get two full-sized loaves? (clearly, I a by-the-recipe kinda girl!!)


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  27. Blue123 — September 13, 2013 @ 12:00 pm


    Can you use vegetable oil instead of canola oil? And, by pumpkin you mean canned pumpkin puree, correct?

    Can’t wait to try it out this weekend!! :)

  28. Two Peas — September 13, 2013 @ 12:02 pm

    Yes, you can use vegetable oil. Yes, canned pumpkin puree, not pumpkin pie filling. Enjoy!

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  30. Blue123 — September 15, 2013 @ 1:07 pm

    Just made it! Fantastic! My husband and I are not big fans of pumpkin, and have already devoured one of mini loaves. So moist, so good! The only thing I did not add was hazlenut extract since I looked for it everywhere to no avail. Thank you for the great recipe! You may have converted me to a pumpkin lover :)

  31. Sydney — September 19, 2013 @ 11:09 pm

    Would these be good as muffins do you think?! :)

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  33. anna — October 5, 2013 @ 9:24 pm

    This was delicious! You put a great recipe together. :) My kids and husband and I loved it.

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  35. Becky — January 15, 2014 @ 12:23 pm

    This recipe has become a staple at our home and relatives are always asking for it at get-togethers. Even those who don’t like pumpkin love this bread. It’s so moist and easy to make!

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