Nutella Chocolate Chip Pumpkin Bread

Nutella Chocolate Chip Pumpkin Bread is filled with fall flavours and melt in your mouth chocolate chips! With just a handful of ingredients, this is THE bread of the season the whole family will love!

Nutella Chocolate Chip Pumpkin Bread is filled with fall flavours and melt in your mouth chocolate chips! So perfect for fall!

Hello! I am Karina from Cafe Delites and I’m here today to share this delicious recipe for Nutella Chocolate Chip Pumpkin Bread with you.

When Jamie asked if I’d like to share a recipe on her beautiful blog My Baking Addiction, I straight away pictured this incredible Pumpkin loaf / cake / bread situation. In my heart of hearts, Nutella stuffed in desserts is a game changer, so what better way to celebrate fall than with a Nutella Stuffed Pumpkin Bread that is soft and fluffy like a cake, but a dense and moist bread at the same time. Plus, filled with chocolate chips, this bread is a family favourite. Hands down.

Nutella Chocolate Chip Pumpkin Bread is filled with fall flavors and delicious chocolate chips. The Nutella swirl makes it irresistible.

After getting a taste of these Soft Pumpkin Chocolate Chip Cookies, this bread was a given, and I’m so excited to share it here with you! All you need is one bowl — no mixer or beaters! Just a bowl and a good old fashioned whisk and spatula. Throw all that together with super simple ingredients, and your bread is ready in less time it takes to go to a store and buy one with HALF of the flavours in this one.

The best part? That layer of glorious gooey Nutella, right there 👇.

Nutella Chocolate Chip Pumpkin Bread is filled with fall flavors and delicious chocolate chips. The Nutella swirl makes it AMAZING!

Ladies and gentlemen….. Nutella Chocolate Chip Pumpkin Bread ready for your pleasure.

For more delicious Nutella desserts, be sure to check out the Nutella Brownies and Mini Nutella Cheesecakes.

Nutella Chocolate Chip Pumpkin Bread

Yield: 12 servings

Prep Time: 15 minutes

Cook Time: 70 minutes

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 2 large eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)*
  • ½ cup butter, melted and slightly cooled
  • ⅓ cup milk
  • 2 teaspoons pure vanilla extract
  • 1/2 cup semi sweet chocolate chips (or milk or dark)
  • ½ cup Nutella, melted

Directions:

  1. Preheat oven to 350°F | 175°C. Line a 9 x5-inch loaf pan with parchment or baking paper; set aside.
  2. In a large bowl, combine together flour, sugar, baking soda baking powder, salt, cinnamon, nutmeg, and cloves. Mix well.
  3. Make a well in the center of the dry ingredients. Add the eggs, pumpkin, melted butter, milk and vanilla, Whisk the wet ingredients together FIRST for about 30 seconds (or until combined), then fold them into the dry ingredients using a plastic spatula, until just combined and a batter is formed. Fold in chocolate chips.
  4. Pour half the batter into the pan. Pour the Nutella over the batter in the pan and spread evenly over the top with the back of a metal spoon. Pour the remaining batter over the Nutella to evenly coat. Top with extra chocolate chips if you wish (optional).
  5. Bake for 60-70 minutes, or until a toothpick inserted in the center of the bread comes out clean.

Notes:

*If you don't have access to pumpkin puree, you can make your own. To make pumpkin purée, halve a small pumpkin horizontally. Scrape out the seeds and stringy parts with a large metal spoon. Place the pumpkin halves, sliced side down, on a foil lined baking sheet lightly sprayed with plain cooking oil spray. Bake at 350°F | 175°C until soft, (about 45 minutes to an hour). Allow to cool, then scoop out the flesh. Use a food processor for a smooth puree, adding a couple tablespoons of water to get the blade going, if needed.

by Karina

My name is Karina and Cafe Delites is my internet kitchen hang-out where I cook, bake, take too many pictures and find something useful to say. A self-confessed balanced foodie sharing waistline friendly recipes that are full of flavour.

more by Karina »

28 Responses to “Nutella Chocolate Chip Pumpkin Bread”

  1. James Cudney — October 27, 2016 at 7:36 am

    Looks delicious – thanks for the share

    • Jamie — October 27th, 2016 at 1:08 pm

      You’re welcome, James!

  2. Tori//Gringalicious — October 27, 2016 at 8:36 am

    MMMMMM, I need a slice of this yumminess now!!!

    • Jamie — October 27th, 2016 at 1:08 pm

      I would love to share a slice with you, Tori!

  3. JulieD — October 27, 2016 at 10:24 am

    Ummm absolutely lovely! I love the idea of combining pumpkin and nutella!!

    • Jamie — October 27th, 2016 at 1:08 pm

      Thank you, Julie! It’s a fantastic combination! xxoo

  4. Stephanie @ Velez Delights — October 27, 2016 at 12:29 pm

    It looks amazing and sounds delicious! :)

    • Jamie — October 27th, 2016 at 1:07 pm

      Thank you, Stephanie!

  5. Jayne — October 27, 2016 at 5:51 pm

    what size can of pumpkin puree ?

    • Jamie — November 2nd, 2016 at 1:45 pm

      Hi, Jayne! Buy a 15 ounce can and measure 1 cup. You’ll probably have pumpkin puree left over that you can use for something else. I hope you enjoy it!

    • Jamie — November 12th, 2016 at 11:25 am

      Hi, Jayne! You’ll need a 15 ounce can, but you’ll have some leftover. I hope you enjoy it!

  6. Malinda — October 27, 2016 at 6:32 pm

    These look amazing, im baking them this weekend. How long would you bake these if you were to bake them in those mini tins?

    • Jamie — November 2nd, 2016 at 1:44 pm

      Hi, Malinda! Try baking for about 45 minutes. Check and see if the bread is done, and if not, bake a little longer. I hope you enjoy it!

    • Jamie — November 12th, 2016 at 11:24 am

      Hi, Malinda! Bake for about 45 minutes and take a look to see if they’re done to your liking. I hope you enjoy the bread!

  7. Harry's Sisters — October 28, 2016 at 5:28 pm

    This looks and sounds so delicious! I’m going to try and make it this weekend!

    • Jamie — November 2nd, 2016 at 1:30 pm

      I hope you enjoy it!

  8. Lili @ Travelling oven — November 1, 2016 at 9:47 am

    This bread looks so amazing, yum!!!

    • Jamie — November 2nd, 2016 at 12:58 pm

      Thank you, Lili!

  9. Beth / Tales from Walnut Street — November 2, 2016 at 6:53 am

    This looks scrumptious and fabulous! I love Fall baking! All of the warm spices that lead into the glorious holidays! Thanks for inspiring! I made gingerbread snack cake to enjoy. https://talesfromwalnutstreet.wordpress.com/2016/10/31/delectable-gingerbread-snack-cake/
    Thanks for your beautiful blog!

    • Jamie — November 2nd, 2016 at 12:56 pm

      You’re welcome, Beth! Thank you for your kind words!

  10. Nicola Davies — November 6, 2016 at 2:54 pm

    I can’t wait to try this! I made my pumpkin purée today and just need to get some baking soda tomorrow. Does this loaf freeze well? I’ve got quite a lot of purée! 

    • Jamie — November 8th, 2016 at 11:26 am

      Hi, Nicola! I think it probably will freeze well. I hope you like it!

  11. Florence and Constance — November 10, 2016 at 2:53 pm

    This looks amazing!!

    • Jamie — November 12th, 2016 at 11:13 am

      Thank you, Florence and Constance! All the best to you both!

  12. Jenifer Aniston — November 11, 2016 at 3:57 am

    I could eat that whole pan!! These are amazing!

    • Jamie — November 12th, 2016 at 11:11 am

      I’m so glad you enjoyed it!

  13. Deneen — November 18, 2016 at 6:07 am

    Hi, this looks great, but wondering if you think I can use peanut butter in place of the Nutella?  

    • Jamie — November 18th, 2016 at 7:24 am

      Hi, Deneen! I don’t see why not! Let me know how you like it!

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