Nutella Pumpkin Bread

This Nutella Pumpkin Bread is soft, moist, and full of warm fall spices, with a swirl of Nutella baked in the middle and on top. It looks fancy, but it's actually one of the easiest fall quick bread recipes you will make.

The post and recipe for Nutella pumpkin bread was first published in November 2011. It was updated with new photos and information in September 2026.

Jump to:

• Why You'll Love This Pumpkin Nutella Bread Recipe
• Main Ingredients Needed
• How To Make Nutella Pumpkin Bread
• Bread Variations
• BruCrew Tips
• Storing and Freezing
• More Quick Bread Recipes
• Recipe

When pumpkin season finally rolls around, I am ready for it! Fall is my favorite time of year, and I love everything that comes with it. Cool mornings with a cup of coffee and plenty of pumpkin baking are at the top of my list.

I make this chocolate chip pumpkin bread every year, but this time I decided to switch things up a little. I swapped the chocolate chips for Nutella and swirled it into the moist pumpkin bread. Let me just say, pumpkin and Nutella are a pretty amazing combo!

The bread is soft and full of warm spices, but the best part is the hazelnut spread swirled through the middle and on top. It looks fancy, but it's actually easy to do. Plus, you get chocolate in every bite.

And if you want the ultimate fall breakfast, warm up a slice and enjoy it with a salted caramel pumpkin latte. Now that's my kind of morning!

Main Ingredients Needed

Here is everything you need to make this gorgeous Nutella swirled pumpkin bread. Scroll down to the recipe card to see the exact amounts.

• Granulated Sugar and Brown Sugar: Using both gives the bread a richer flavor and just the right amount of sweetness.
• Vegetable Oil: Keeps the crumb soft and moist. Any neutral-flavored oil will work.
• Large Eggs: Help bind everything together and add structure and richness.
• Pumpkin Puree: Adds moisture and gives the bread its pretty orange color. Use pure pumpkin puree, not pumpkin pie filling with added sugars.
• Baking Soda and Baking Powder: Help the bread rise as it bakes.
• Vanilla Extract and Cinnamon: Add those cozy fall flavors we all love. You can also swap the cinnamon for pumpkin pie spice if you prefer.
• All-Purpose Flour: Gives the bread structure. For the best results, spoon the flour into your measuring cup and level it off or use a kitchen scale.
• Milk: Keeps the batter light and tender. Honestly, any dairy will work.
• Nutella: The star of the recipe! Warm it in the microwave for about 15 seconds to make it easier to swirl through the batter.

How To Make Nutella Pumpkin Bread

Making this swirled pumpkin bread is actually quite easy. Plus, your kitchen will smell amazing while it bakes!

1. Make the batter. Whisk the sugars and oil in a large mixing bowl. Add the eggs, pumpkin, and vanilla and mix until smooth. Stir in the dry ingredients and milk just until combined. Don't overmix!
2. Add the Nutella. Spoon half the batter into a prepared loaf pan. Warm the Nutella in the microwave for 10-15 seconds, then spoon half of it over the batter. Use a butter knife to gently swirl a few times. Add the remaining batter, then repeat with the rest of the chocolate. Give it a few swirls to create the pretty marbled top.
3. Bake. Place the pan in a preheated oven and bake until a toothpick inserted in the center comes out with a few crumbs.
4. Cool before serving. Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. Once cool, cover tightly with plastic wrap.

Bread Variations

• Add chocolate chips. Stir in ½ cup mini chocolate chips before baking.
• Try cookie butter. Swap the Nutella for Biscoff cookie butter for a warm, spiced flavor.
• Add chopped hazelnuts. Stir in ½ cup chopped hazelnuts for a little crunch.
• Make muffins. Divide the pumpkin batter into a lined muffin tin and swirl in Nutella before baking. Bake at 350°F for 18-22 minutes.

Storing and Freezing

On the Counter: Wrap the cooled bread tightly in plastic wrap and keep it at room temperature for 4-5 days. It actually gets better after sitting overnight, so making it a day ahead is a great idea!

In the Refrigerator: Keep it tightly wrapped in the fridge for up to a week. Let it come to room temperature before serving for the best texture.

In the Freezer: Wrap the whole loaf or individual slices in layers of plastic wrap, then place them in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave for a few seconds when you're ready for a slice.

More Quick Bread Recipes

• Chocolate Pumpkin Bread
• Apple Cider Bread
• Pumpkin Spice Latte Bread
• Pumpkin Pecan Bread
• Apple Butter Bread

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