Moist Nutella Swirl Pumpkin Bread Recipe Easy Warm Spices Perfect Fall Treat

“I wasn’t expecting to find a winning recipe at the local library’s autumn bake-off, but there I was, clutching this Moist Nutella Swirl Pumpkin Bread with Warm Spices like it was a secret treasure.” That afternoon, as the leaves rustled outside and the smell of cinnamon hung thick in the air, a quiet neighbor handed me a worn recipe card. Honestly, I thought pumpkin bread was just pumpkin bread—dry, dense, a little boring. But this one? It changed everything.

Let me tell you, you know that feeling when a recipe surprises you so much it sticks? This pumpkin bread does exactly that. The moist crumb, the gooey ribbons of Nutella weaving through the spices—it’s not just a treat; it’s a comforting hug on a chilly fall morning. I’ve tried countless pumpkin breads over the years, but this one stands out because it’s got that perfect balance: cozy autumn spices that aren’t overpowering, a luscious Nutella swirl that feels indulgent but not too much, and a texture that stays soft for days.

One Tuesday afternoon, I was halfway through mixing the batter when my phone rang, and I almost forgot to swirl in the Nutella. The mess on the counter reminded me how real-life cooking can be imperfect but fun. If you’ve ever found yourself rushing through recipes or doubting the fuss over pumpkin bread, this one might be the game-changer you didn’t know you needed. So, let’s get into why this recipe has become my go-to fall indulgence—and why I think you’ll love it too.

Why You’ll Love This Recipe

This Moist Nutella Swirl Pumpkin Bread with Warm Spices isn’t your average loaf. After several test runs in my kitchen, I’ve landed on this version that balances flavor, texture, and ease.

• Quick & Easy: Ready in under an hour and a half, it’s perfect when you’re craving something cozy but don’t want a whole day in the kitchen.
• Simple Ingredients: No need for exotic spices or rare pantry items—you probably already have everything on hand.
• Perfect for Fall Mornings: Whether it’s breakfast with coffee or an afternoon snack, this bread fits right in with cool weather vibes.
• Crowd-Pleaser: The Nutella swirl is a sneaky way to get everyone excited, from kids to adults.
• Unbelievably Moist: Thanks to the pumpkin and a touch of oil, this bread stays soft and tender for days, unlike those dry loaves you often find.

What makes this recipe different? It’s the gentle layering of warm spices—cinnamon, nutmeg, and a hint of clove—that plays so nicely against the rich Nutella ribbons. Plus, I blend the batter just enough to keep it light but not overworked. Honestly, this pumpkin bread is that kind of recipe where you close your eyes after the first bite and think, “Yep, this is fall on a plate.”

Whether you’re impressing guests without stress or simply treating yourself on a slow weekend morning, this recipe has that comforting, soul-soothing vibe with a little twist.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without much fuss. Most are pantry staples, with the pumpkin and Nutella adding that seasonal magic.

• For the Batter:
• 1¾ cups (220g) all-purpose flour (I prefer King Arthur for consistent results)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves (optional but adds warmth)
• 1 cup (200g) granulated sugar
• ½ cup (100g) packed light brown sugar (adds moisture and depth)
• ½ cup (120ml) vegetable oil (you can substitute with melted coconut oil)
• 2 large eggs, room temperature
• 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
• 1 teaspoon pure vanilla extract
• For the Nutella Swirl:
• ½ cup (150g) Nutella, slightly warmed for easier swirling

Ingredient Tips: Look for firm pumpkin puree without added spices or sugar to keep the bread balanced. I like warming Nutella in a small bowl over hot water to get that perfect swirl texture without it melting too much. If you want a dairy-free option, swap eggs with flax eggs and use a plant-based oil.

Equipment Needed

• 9×5 inch (23×13 cm) loaf pan – I’ve tried glass and metal; metal gives a better crust.
• Mixing bowls – one large for batter, one small for wet ingredients.
• Whisk and spatula – a rubber spatula is handy for folding in ingredients without overmixing.
• Measuring cups and spoons – accurate measurements make a difference here.
• Cooling rack – essential for letting your bread cool evenly.

If you don’t have a loaf pan, a similarly sized baking dish works, but keep an eye on the baking time. For budget-friendly tools, I recommend silicone spatulas—they’re easy to clean and don’t scratch your bowls. Also, a handheld mixer isn’t necessary; whisking by hand works just fine and helps avoid overmixing.

Preparation Method

1. Preheat your oven to 350°F (175°C). Grease your loaf pan lightly with butter or non-stick spray and line it with parchment paper for easy removal. This step saves you from a sticky mess later.
2. Mix dry ingredients: In a large bowl, whisk together 1¾ cups (220g) all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon cloves until evenly combined. The spices give this bread its warm, inviting aroma.
3. Combine sugars and wet ingredients: In a separate bowl, whisk 1 cup (200g) granulated sugar, ½ cup (100g) packed light brown sugar, and ½ cup (120ml) vegetable oil until smooth. Add 2 large eggs, one at a time, whisking well after each. Then stir in 1 cup (240ml) pumpkin puree and 1 teaspoon vanilla extract until the mixture is smooth and glossy.
4. Combine wet and dry: Pour the wet ingredients into the dry and gently fold with a spatula until just combined. The batter should be thick but smooth. Don’t overmix—little lumps are okay. Overworking the batter makes the bread tough.
5. Add the Nutella swirl: Warm ½ cup (150g) Nutella slightly to make it easier to swirl. Pour half the batter into the loaf pan, then dollop half the Nutella in spoonfuls on top. Add the remaining batter over Nutella, and finish with the rest of the Nutella dollops. Use a knife or skewer to swirl the Nutella gently through the batter, creating pretty marbled patterns but not mixing completely.
6. Bake: Place the pan in the oven and bake for 55-65 minutes. Check at 55 minutes by inserting a toothpick in the center; it should come out with a few moist crumbs but no wet batter. The swirl can make it look gooey, so test in a spot without Nutella.
7. Cool completely: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool fully before slicing. This helps set the Nutella swirl and keeps slices from falling apart.

Pro tip: If your oven runs hot, tent the bread loosely with foil after 40 minutes to prevent over-browning. Also, I sometimes sprinkle a pinch of flaky sea salt on top before baking to contrast with the sweet Nutella—highly recommend trying it at least once.

Cooking Tips & Techniques

One of the trickiest parts is getting that perfect moist crumb while keeping the Nutella swirl intact. Here’s what I’ve learned:

• Don’t overmix: Folding the pumpkin batter gently keeps the bread tender. Overmixing activates gluten, making it tough.
• Warm the Nutella: A cold, thick Nutella won’t swirl nicely. A slight warming softens it without melting it completely.
• Swirl with purpose: Use a gentle hand when swirling—too much stirring blends the flavors but loses the visual appeal.
• Check doneness carefully: Because Nutella adds moisture, the bread might seem underbaked if relying on visual cues alone. Use a toothpick test in a Nutella-free spot.
• Multitasking tip: While the bread bakes, clean your mixing bowls and prep your coffee setup. You’ll thank yourself when that aroma fills your kitchen!

Honestly, I once forgot to add baking soda, and though the bread was dense, the Nutella swirl saved the day with its gooey richness. Don’t worry too much if things feel off—the flavors are forgiving.

Variations & Adaptations

• Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free blend. I’ve had success with Bob’s Red Mill GF flour; just check your baking powder is gluten-free too.
• Vegan Version: Use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg, soaked 5 minutes) and a plant-based oil. Replace Nutella with a dairy-free chocolate-hazelnut spread.
• Spice Variations: Add a teaspoon of pumpkin pie spice instead of individual spices for a shortcut. Or mix in a pinch of cardamom for an unexpected floral note.
• Nutella Alternatives: Swap Nutella for peanut butter or almond butter swirl for a different flavor profile. You can even add chopped nuts inside for texture.
• Personal Twist: Once, I stirred in a handful of mini chocolate chips with the batter for extra chocolate bursts—totally worth the extra mess!

Serving & Storage Suggestions

This bread is fantastic served slightly warm, either plain or with a thin spread of butter. The Nutella swirl means it’s indulgent enough to enjoy solo or alongside a cup of rich coffee or chai tea.

For a crowd, slice it thick and arrange on a platter with fresh fruit like sliced apples or pears. It also pairs well with a dollop of whipped cream or mascarpone for a dessert twist.

To store, wrap the cooled bread tightly in plastic wrap or keep in an airtight container at room temperature for up to 3 days. It stays moist and fresh, honestly. For longer storage, freeze slices individually in zip-top bags for up to 2 months. Thaw at room temperature or toast gently before eating.

Reheating in a microwave for 10-15 seconds brings back that freshly baked feel. Interestingly, the spices and Nutella flavors deepen after a day, so sometimes I make it a day ahead on purpose!

Nutritional Information & Benefits

Each slice (based on 12 slices) contains approximately:

Calories	230 kcal
Fat	11g
Carbohydrates	30g
Protein	3g
Fiber	2g
Sugar	18g

Key benefits come from the pumpkin, which is rich in vitamin A, fiber, and antioxidants. The warm spices not only add flavor but also have anti-inflammatory properties.

This recipe is naturally vegetarian and can easily be adapted for gluten-free or vegan diets. Just be mindful of Nutella’s ingredients if you have allergies to nuts or dairy.

I appreciate that this pumpkin bread feels like a treat without going overboard on sugar or fat, making it a satisfying option for mindful indulgence during the fall season.

Conclusion

This Moist Nutella Swirl Pumpkin Bread with Warm Spices is a recipe that’s stuck with me for its perfect combination of cozy flavors, tender texture, and that irresistible Nutella surprise. Whether you’re looking to impress friends with minimal effort or just want a comforting snack that feels like home, this bread delivers.

Feel free to tweak the spices or Nutella swirl to match your taste buds. I promise, once you try it, you’ll find yourself reaching for this recipe every fall (and maybe beyond). I’d love to hear how you make it your own—drop a comment or share your favorite twist!

So go ahead, bake a loaf, savor the aroma, and let this bread bring a little warmth to your day.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes! Roast and puree fresh pumpkin flesh until smooth. Make sure it’s well-drained to avoid extra moisture, which can affect baking time and texture.

How do I prevent the Nutella from sinking to the bottom?

Swirl Nutella gently into the batter rather than mixing it in fully. Pour batter in layers with dollops of Nutella in between, then use a knife to create swirls without over-stirring.

Can I make this bread ahead of time?

Absolutely! It tastes great the next day and even better after the flavors have melded together. Store it wrapped at room temperature or freeze slices for longer storage.

What if I don’t have cloves or nutmeg?

Skip them or use a pinch of pumpkin pie spice instead. The bread still tastes delicious with just cinnamon.

Is this recipe suitable for kids?

Yes, the flavors are mild but flavorful. The Nutella swirl especially tends to be a hit with kids, making it a fun treat for family breakfasts or snacks.

Print