Kirbie's Cravings

Nutella Swirl Pumpkin Bread

photo of sliced Nutella Swirl Pumpkin Bread

I’ve been looking for new baking inspirations with Nutella lately. When I came across a pumpkin bread swirled with Nutella on Two Peas and Their Pod, I definitely had to try making my own Nutella swirl pumpkin bread.  It allowed me to try a new Nutella recipe and a new pumpkin bread variation, all at once.

photo of a loaf of Nutella Swirl Pumpkin Bread in a pan

I didn’t use the pumpkin bread recipe on the original post but instead chose to use my favorite pumpkin bread recipe. The original recipe used only two tablespoons of Nutella. This didn’t seem enough in my opinion to create a proper swirl. So I increased this to 1/4 cup. I ended up getting a much better swirl effect, but it also affected the taste.

photo of sliced bread

The Nutella taste was so strong, that it completely overpowered the pumpkin bread. It was as if I had slathered my pumpkin bread with Nutella spread. I missed tasting the pumpkin bread. I think this Nutella swirl would probably work better with white bread.

photo of sliced Nutella Swirl Pumpkin Bread

It was fun to try though and I love the swirl effect.

photo of a slice of bread


If you love Nutella you might like my Pumpkin Cakes with Nutella Filling, too.

Pumpkin Bread with Nutella Swirl

Servings: 24 slices (3 loaves)
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Course: Breakfast, Snack
Cuisine: American
A classic pumpkin bread with a rich Nutella swirl baked right in.


  • 1 (15-oz) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp ground ginger
  • 3/4 cup nutella


  • Preheat oven to 350°F (175°C). Grease and flour or line three 7×3 inch loaf pans.
  • In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Mix in the dry ingredients until it is just blended. Pour into the prepared pans.
  • Take 1/4 cup nutella and drop spoonfuls across top of batter (1/4 cup for each loaf). Use a knife and begin to swirl nutella with batter, making figure eights across the batter several times.
  • Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. (The batter portion should come out clean, but the nutella will be gooey and stick to toothpick)


Serving: 1slice, Calories: 239kcal, Carbohydrates: 46g, Protein: 3g, Fat: 4g, Saturated Fat: 3g, Sodium: 266mg, Potassium: 104mg, Fiber: 1g, Sugar: 30g, NET CARBS: 45g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

Nutella Swirl Pumpkin Bread

Subscribe to receive new post updates via email

don’t miss a thing!

Get new post updates via email:

6 comments on “Nutella Swirl Pumpkin Bread”

  1. Pingback: Nutella Swirl Pumpkin Bread | Online REL

  2. Pingback: Bake Bake Bake « Dining with the Catty Critic

  3. This looks amazing! I have extra pumpkin to use up — and, of course, LOVE nutella — so this is definitely getting made.

    Thanks for sharing!

  4. That looks really, really good! I’m a sucker for nutella and hazelnut things, but nutella and pumpkin sounds extra tasty.

    • I think next time I’ll try using less nutella so it doesn’t overpower the pumpkin. I love nutella things too. Plan on baking some more nutella treats this month! But I think I need to stock up on more nutella!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating