Nutella Chocolate Chip Pumpkin Bread

Name: Nutella Chocolate Chip Pumpkin Bread
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 12 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 cup sugar; 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon salt; 1 teaspoon ground ground cinnamon; ½ teaspoon ground nutmeg; ½ teaspoon ground cloves; 2 large eggs; 1 cup pumpkin puree; ½ cup butter; ⅓ cup milk; 2 teaspoons pure vanilla extract; ½ cup semi sweet chocolate chips; ½ cup Nutella

User Reviews

4.5

57 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
Servings
12 servings
Course
Bread

Nutella Chocolate Chip Pumpkin Bread

Iris Warren

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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!

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Ingredients

Servings

1 ¾ cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground ground cinnamon
½ teaspoon ground nutmeg
½ 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
½ cup semi sweet chocolate chips or milk or dark
½ cup Nutella melted

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Instructions

Preheat oven to 350°F | 175°C. Line a 9 x5-inch loaf pan with parchment or baking paper; set aside.
In a large bowl, combine together flour, sugar, baking soda baking powder, salt, cinnamon, nutmeg, and cloves. Mix well.
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.
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).
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.