Nutella-swirled pumpkin bread

 In Baked Goods, Bread, Cakes, Recipes, Vegetarian


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Completely decadent and delicious cinnamon-scented pumpkin bread swirled with Nutella is the perfect recipe for a Fall tea-time treat.

Nutella-swirled pumpkin bread

In our house, banana bread reigns supreme as the most delicious breakfast/snack/second breakfast, etc. but it has a strong contender in this delicious, easy pumpkin bread recipe. Because not only is pumpkin bread uh-mazing, this one is swirled with Nutella and so obviously, it wins at life. But all jokes aside, if you make one pumpkin recipe this year, it should be this one. You will NOT be disappointed.

It’s filled with pumpkin (I used fresh but you could definitely use canned) and cinnamon giving it that warm deliciousness and that Nutella swirl adds sweet chocolate to every bite. So good!


How do you make easy pumpkin bread?

A pumpkin bread is very similar to banana bread and consists of a simple batter flavored with pumpkin puree and spices. Canned pumpkin can be used but I prefer to cook and puree fresh pumpkin/butternut squash as I think the flavor is so much better.

How do you make pumpkin puree from fresh pumpkin?

Halve/quarter (if very large) your pumpkin/butternut squash then place cut-side down on a baking tray, add 1 cup of water and cover with foil. Place in the oven at 160ºc/320ºF and allow to roast for at least an hour or until the pumpkin is very soft. Remove from the oven, discard the seeds and scoop out the flesh. Puree in a food processor or with a hand blender until smooth. Allow to cool before using.

Nutella-swirled pumpkin bread

5 from 4 votes
Nutella-swirled pumpkin bread
Nutella-swirled pumpkin bread
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Completely decadent and delicious cinnamon-scented pumpkin bread swirled with Nutella is the perfect recipe for a Fall tea-time treat.
Course: Baked goods, Baking, Bread, Cake, Loaf
Cuisine: American
Keyword: Fall recipe, Pumpkin bread, pumpkin recipe
Servings: 10
Calories: 238 kcal
Author: Alida Ryder
  • 125 g 1/2 cup butter, room temperature
  • 200 g 1 cup light brown sugar
  • 2 extra-large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 250 g 2 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¾ cup Nutella
  1. Pre-heat the oven to 180º and grease and line a standard loaf tin with parchment/baking paper.
  2. In the bowl of a mixer, beat together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Stir in the pumpkin puree and vanilla extract.
  5. Sift together the flour, baking powder, salt and spices then fold into the butter mixure.
  6. Transfer to the prepared loaf pan.
  7. Place spoonfuls of Nutella onto the batter and swirl with a skewer/knife.
  8. Place the loaf pan in the oven and allow to bake for 30-45 minutes or until a skewer inserted comes out clean.
  9. Remove from the oven and allow to cool before serving.
Nutrition Facts
Nutella-swirled pumpkin bread
Amount Per Serving
Calories 238 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Cholesterol 32mg 11%
Sodium 24mg 1%
Potassium 228mg 7%
Total Carbohydrates 47g 16%
Dietary Fiber 1g 4%
Sugars 26g
Protein 4g 8%
Vitamin A 77.2%
Vitamin C 1.2%
Calcium 7.8%
Iron 7.1%
* Percent Daily Values are based on a 2000 calorie diet.

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Showing 24 comments
  • Kathleen Pond

    This sounds wonderful! Do u use an 8×4″ or 9×5″ loaf pan? What are your bake times for each one? Have you made this in an 8×8″ square pan, and if so, baking time? Thanks in advance!

    • Alida Ryder

      I haven’t tested any different pan sizes. The tin I use is closer to 8×4.

  • Victtoria

    Made this pumpkin bread. So delicious my kids loved it as pumpkin is not their favorite veggie. It’s a very good way of hiding pumpkin veggies for picky kids. Thanks Alida for the recipe

  • Marisa @ All Our Way

    Everybody does pumpkin with cream cheese but YOU took it further and very well! I love Nutella and I can imagine enjoying this so much more than with plain cream cheese filling 🙂 Great recipe!

    • Alida Ryder

      Thanks Marisa! It’s definitely a good one. 🙂

  • Cathy

    AHHHH! don’t even get me started on how quickly time is passing! the holidays are looming and my son just turned 12! seriously…in a blip. Time to slow down, sit back and enjoy a slice of this gorgeous bread with a cup of coffee. Thanks for giving me just the right reason to take a break!

    • Alida Ryder

      I’m glad I’m not the only one wanting to stop the train for a little. 😉

  • ekoukakis

    this looks delicious!!!

  • Barbara

    This is the perfect Fall breakfast cake. Copious amounts of coffee and you have a perfect start to your day.

  • Jenni

    I’ve died and gone to heaven. That Nutella! & want to dive into that little pot head first!

  • DisplacedHousewife

    What a great collaboration!! I love following both of you guys!! This bread looks so incredibly delicious I just want a bite. I ask my kids what they’ll want me to make when they come home from college. Love hearing the answers, they change all of the time!! xoxo

    • Alida Ryder

      Thanks Rebecca! Yeah, it’s so great to ask those questions. I keep note of what they love all the time so I can remember to make those dishes for them when they’re all big and grown up.

  • 2pots2cook

    Great photos and, of course, great bread. Thank you.

  • Warm Vanilla Sugar

    Gotta love a fat swirl of Nutella! This bread looks perfect!

  • Karen @ Seasonal Cravings

    Nutella swirled in pumpkin bread? Yes please! I need this in my life. I find pumpkin always tastes better when it is accompanied by chocolate!

  • Reply

    Aidan is a smart boy Alida! This Nutella Swirled Pumpkin Bread looks amazing! I always look forward to a collaboration with you. Have a wonderful weekend!

    • Alida Ryder

      Thanks so much for collaborating again Mary Ann! Have a great weekend!

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