Pumpkin Nutella Swirl Bread or Muffins


It’s pumpkin week, it’s pumpkin week!  YAY!  Yep, that’s right all this week on Real Mom Kitchen I will be sharing some yummy recipes that  include that quintessential fall ingredient, pumpkin!  Now don’t worry that the whole week will be filled with just cake and cookies.  I actually have a very good variety of recipe for you.

We are going to start of the week with a pumpkin classic.  Who doesn’t love a slice of pumpkin chocolate chip bread each Fall season?  This recipe takes the traditional recipe up a notch.  Instead of regular old chocolate chips we are gonna use nutella!  The recipe is one I found over at one of my favorite fellow Utahn’s site, Maria at Two Peas and Their Pod.  I must say, I don’t know if I’ll ever make any other pumpkin bread recipe.  I LOVE nutella and using it in the pumpkin bread makes one heavenly slice of Fall.  It has a good helping of cinnamon and nutmeg in this bread with tastes great with the nutella.

The original recipe does include a little hazelnut extract.  I didn’t have any on hand so I left it out.  I did wish that there was MORE NUTELLA in each loaf though.  So next time, I am going to fill the loaf pan half way and put some nutella and swirl.  Then the nutella with be throughout the loaf rather than just on top.  My mini loaves pans are extra mini so I had extra batter after filling my four loaf pans, so I made a few muffins with them.  I loved the muffin size.  It is the perfect portion control for me.  I would also recommend putting additional nutella in the center of each of those.  I really don’t think you can ever had too much nutella!

Pumpkin Nutella Swirl Bread or Muffins

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
8 tablespoons Nutella (2 tablespoons per mini loaf) ***see note below

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 8×4 loaves. Adjust baking time to about 60 minutes.  You can also make muffins, but I am not sure how many you will get from a full recipe since I did some mini loaves and some muffins.  For muffins cook between 15-20 minutes.  I also recommend doing additional nutella in the middle of you muffins or loaves.  Just fill the pan half way and swirl in some nutella just like the recipe calls for on top.

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16 comments on “Pumpkin Nutella Swirl Bread or Muffins

  • Very nice! I made this into two loaves and only had olive oil on hand, which worked just fine. I was worried that the recipe called for too much nutmeg but it balanced the Nutella very nicely. I did go a little light on the Nutella; next time I’ll add the recommended amount. Overall, great recipe!! Thanks!

  • I am living in the birthplace of Nutella, and you’re my new hero!

  • I made this on Sunday and it was AMAZING! Great recipe!

    I posted the pictures of the bread I made here: http://bit.ly/onaH7C

  • Made this in two loaf pans yesterday. I greased the pans but the bottom of the loaf still stuck to the pan :( i think because nutella got to the bottom. I normally grease and flour for banana bread so I’ll try that next time or parchment paper. Still tasted amazing. :)

  • SO GOOD! Since I didn’t have nutella, i used a white chocolate peanut butter mixed with choco syrup to replace it. :) This was the first time I made bread (just got my loaf pan today!) and being successful by using your recipe, I am even more hooked on baking! Thank you!

  • greetings, perhaps this post may be a bit off topic but in any event, I have been searching your web site therefore looks truly tasteful..I’m making your new blog and im sure hard-pressed to make it appear great, and supply premium content. I have learned a whole lot here and I expect more updates and would be returning.

  • I just made these delicious muffins yesterday, and they were a HUGE hit with my family. I put about 1-2 tsp of the nutella in the middle of the muffins – YUM! I will absolutely be making them again. Thanks so much!

  • I will be making this tomorrow. It sounds sooooo yummy. I saw the recipe the other day but didn’t have hazelnut extract. I don’t even know where to get hazelnut extract. I will be following this recipe. Thanks.:)
    Sharon:)

  • I am SO making this tomorrow!! Just wondering if you would recommend freezing this bread? (otherwise I might eat an insane amount of this Nutella goodness!)

  • I had to hide the Nutella because I would add it to everything if I could….soooooo gooooood……lol…

  • So glad you liked this recipe. I will have to try muffins next:)

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