Pumpkin Nutella Swirl Bread

Pumpkin Nutella Swirl Bread: A Pinch of Glitter

It is starting to…maybe feel like Fall.  I hesitate thinking about this because I just absolutely LOVE Summer.  I wish it were summer year round!  I know that ahead of me right now in a few short weeks there will be snow on the ground.   Blah.  BLAH!  I despise snow with all my heart.  The only day that I like snow is maybe on Christmas morning or something.  But maybe not even then because now I have to drive on Christmas to go see my family since I live away from them.

Anyway.  Forget about snow for now.  It just seems way too close for my liking.

Pumpkin Nutella Swirl Bread: A Pinch of Glitter

I think that one of the few things that I really do love about Fall is all of the yummy food!  There is such a unique variety of food available, or that is popular, in the Fall that isn’t popular any other time of the year, and I think that it is really the best kind of food!

For example: pumpkin.

Sure, you can make stuff with pumpkin all year round, but take some pumpkin cookies to a potluck in May and everyone will think you’re crazy.  NOW is the time of year that you can go wild and no one can say a word about it :)

Pumpkin Nutella Swirl Bread: A Pinch of Glitter

I love the combination of chocolate and pumpkin (well…I just like chocolate, so add it to just about anything and I’d be happy!).  I also am a HUGE lover of Nutella.  I can (and sometimes do) eat that stuff straight out of the jar.  I thought it would be brilliant to combine the two.

Best decision ever.

Pumpkin Nutella Swirl Bread: A Pinch of Glitter

Pumpkin Nutella Swirl Bread
1 cup oil (I use canola)
2-2/3 cup sugar
4 eggs
1 can (15 oz.) Pumpkin (NOT pumpkin pie filling), OR 2 cups pureed pumpkin
2/3 cup water
3-1/3 cups flour
1/2 tsp. baking powder
2 tsp. baking soda
1-1/2 tsp. salt
1 Tbs. pumpkin pie spice
1 tsp. vanilla
1 jar (13 oz. ) Nutella, divided

1. In a large mixing bowl, combine the oil, sugar, eggs, pumpkin, and water.
2. Add flour, baking powder, baking soda, salt, pumpkin pie spice, and vanilla and stir just until combined (batter will be slightly lumpy)
3. Pour 1/4 of the batter into the bottom of two 9×5 loaf pans (using half of the batter total).
4. Slightly warm the Nutella in the microwave for approx. 30 seconds (stirring every 10 seconds) to make it thin.
5. Pour about 1/3 of the jar of Nutella into each loaf pan, and use a rubber spatula to spread the Nutella evenly over the entire layer of the bread batter.
6. Divide the remaining batter evenly between the two loaves and pour on top of the Nutella layer.
7. Use a knife to lightly swirl the Nutella around.
8. Bake at 350 for 60-80 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove from pans and allow to cool on a wire rack.
10.  Drizzle remaining Nutella on top of loaves.  Enjoy!

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23 thoughts on “Pumpkin Nutella Swirl Bread

  1. I had already commented on the Mt Dew Cinnamon Apple Dumplings post, so I found this link on the I Gotta Try That link-up and decided to check it out.

    I think I will make this as a cake for my son’s 17th Birthday in December because he loves both pumpkin and Nutella! :O)

  2. I love Nutella. I have to travel for work to Prague and the hotel I stay at has individual packets of Nutella in the breakfast bar with the pastries. I honestly look forward to my morning breakfast because of that! I will definitely try your recipe. Thanks for sharing this.

  3. oooo, so glad I have a jar of nutella in my cupboard (it’s becoming a staple around here). This is going to be so nice to bake when the weather starts cooling off. Thank you for coming by Foodie Friday

  4. Pumpkin and Nutella a great combination for your bread. Thank you so much for sharing with Full Plate Thursday and hope you are having a great weekend!
    Come Back Soon,
    Miz Helen

  5. Pingback: How To Make A Burlap Pumpkin & More | Best Of The Weekend Party - A Little Claireification

  6. One little suggestion- I went to Trader Joe’s, and they were out of their version of Nutella. I saw next to it their “cookie butter,” a version of Biscoff spread. I substituted this for the nutella (just used 1 jar) and it tasted amazing! The cinnamon and gingerbread flavors complemented the pumpkin perfectly!

  7. Fall food really is the best isn’t it. It’s so great being able to cram cakes and bread full of all the seasonal stuff. I haven’t tried pumpkin bread but am going to give it a go for our Halloween party and this looks very child (and mummy) friendly!

    We’re sharing bread recipes of all kinds at Empty Your Archive this week and I would absolutely love for you to share this – Alice @ Mums Make Lists


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  10. Pingback: 50+ Recipes Using Nutella - Celebrate World Nutella Day - Newlywed Survival

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