Pumpkin Nutella Swirl Bread Recipe
- Cook Time: 75 minutes
- Total Time: 1 hour 15 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup Nutella (hazelnut cocoa spread)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly with butter or non-stick cooking spray. You can also line the bottom with parchment paper for easier removal.
- In a medium mixing bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and pumpkin pie spice. Ensure there are no large clumps of flour or soda.
- In a large bowl, combine the pumpkin puree, white sugar, brown sugar, oil, eggs, and vanilla extract. Whisk until the mixture is smooth and the sugars have mostly dissolved into the wet ingredients.
- Slowly add the dry flour mixture to the wet pumpkin mixture. Use a spatula to fold the ingredients together gently. Stop mixing as soon as no streaks of flour remain; over-mixing will make the bread tough.
- Pour about two-thirds of the pumpkin batter into the prepared loaf pan. Drop small dollops of Nutella (about half of the total amount) over the batter. Pour the remaining pumpkin batter on top. Finish by adding the rest of the Nutella dollops. Use a butter knife or a skewer to swirl the Nutella through the batter in a figure-eight motion.
- Place the pan in the center of the oven and bake for 55 to 65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.