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 recipes for you including pumpkin Nutella swirl bread.
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!
This pumpkin Nutella swirl bread or muffins 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! Using it in the pumpkin bread makes one heavenly slice of Fall. There is 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 think it is fine without it. However, 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 will 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. I made a few muffins with the loft over batter. I loved the muffin size. It is the perfect portion control for me. I also recommend putting additional nutella in the center of each of the muffins. I really don’t think you can ever have too much nutella!
Pumpkin Nutella Swirl Bread or Muffins
Ingredients
- 1 3/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 Tbsp cinnamon
- 1 1/2 tsp 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 tsp vanilla extract
- 8 Tbsp Nutella (2 Tbsp per mini loaf) ***see note below
Instructions
- Preheat the oven to 350 degrees F. Spray 4 mini loaf pans with cooking spray. Set aside.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and extracts. Whisk until smooth and combined.
- Slowly stir in the flour mixture. Mix until ingredients are combined.
- 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.
- 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.
Notes
*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.
18 comments
[…] what they called a hayride and a Christmas tree.- made my first batches of holiday treats to give, pumpkin nutella bread and candied almonds… both turned out Deliiicious (if I do say so myself). I’m so […]
[…] so well with the pumpkin. I mean chocolate and pumpkin are one of those perfect combinations. https://www.realmomkitchen.com/3797/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!
[…] Finally baking these muffins. […]
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: https://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!
[…] Pumpkin Nutella Swirl Muffins – […]
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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!
Sorry – I forgot to add that for me, the recipe made 18 medium sized muffins.
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:)
So glad you liked this recipe. I will have to try muffins next:)
So glad you liked this recipe. I will have to try muffins next:)