Description
This Pumpkin-Nutella Swirl Quick Bread combines the warm spices of pumpkin pie with rich, creamy Nutella for a delightful fall treat. Moist and flavorful, this quick bread is perfect for breakfast, snacks, or dessert, offering a beautiful marbled appearance thanks to the Nutella swirl technique.
Ingredients
Scale
Main Ingredients
- Cooking spray
- 2 cups (240 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 2 large eggs
- 1 1/4 cups pumpkin puree
- 3/4 cup (150 g) granulated sugar
- 1/2 cup vegetable oil
- 1/4 cup buttermilk
- 1 tsp pure vanilla extract
- 1/2 cup Nutella
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9″x5″ loaf pan with cooking spray to ensure your bread doesn’t stick.
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, ground cinnamon, pumpkin pie spice, baking powder, and kosher salt until evenly combined.
- Mix wet ingredients: In a large bowl, whisk eggs, pumpkin puree, granulated sugar, vegetable oil, buttermilk, and pure vanilla extract together until smooth and homogenous.
- Combine wet and dry: Add the dry ingredients to the wet ingredients and fold gently with a rubber spatula until just combined, being careful not to overmix to keep the bread tender.
- Prepare Nutella batter: Transfer about 1 cup of the batter into a separate small bowl and stir in the Nutella until fully incorporated, creating a delicious chocolate-hazelnut layer.
- Layer batter in pan: Using an ice cream scoop or measuring cup, alternate placing approximately 1/4 cup of the pumpkin batter and 1/4 cup Nutella batter in the bottom of the prepared loaf pan, creating a checkerboard pattern. Repeat this to form a second layer on top, fully covering the batter surface.
- Create the Nutella swirl: Insert the end of a chopstick or skewer into the batter and drag it back and forth across the batter surface. Rotate the pan 90 degrees and repeat the swirling motion to create a pretty marbled effect.
- Bake the bread: Place the loaf pan in the oven and bake for 60 to 65 minutes, or until a toothpick or tester inserted in the center comes out clean.
- Cool the bread: Remove the bread from the oven and let it cool in the pan for 15 minutes. Then carefully remove it from the pan and transfer to a wire rack to cool completely before slicing.
Notes
- Be careful not to overmix the batter to keep the bread tender and moist.
- Use a rubber spatula for folding to maintain the light texture.
- You can substitute vegetable oil with melted coconut oil or butter if preferred.
- Ensure your pumpkin puree is pure and unsweetened for the best flavor balance.
- Use a chopstick or skewer gently to avoid deflating the batter when swirling Nutella.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (about 1/8 of loaf)
- Calories: 280
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
