Nutella Chocolate Chip Pumpkin Bread
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 25 mins
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Servings
12 servings
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Course
Bread
Nutella Chocolate Chip Pumpkin Bread
Description
This pumpkin bread combines typical autumnal spices—cinnamon, nutmeg, and cloves—with pumpkin puree and a blend of baking soda and powder to create a leavened batter. The wet ingredients include eggs, melted butter, milk, and vanilla, which are whisked before combining with dry ingredients. Semi-sweet chocolate chips are folded into the batter to add texture and chocolate flavor.
Half the batter is poured into a loaf pan lined with parchment, followed by a layer of melted Nutella spread evenly across. The remaining batter covers the Nutella, the layering creating a marbled effect through the bread when sliced. Additional chocolate chips can be sprinkled on top for extra chocolate intensity. Baking at 350°F for about an hour ensures a moist crumb with a gentle rise.
For pumpkin puree, fresh pumpkin can be roasted and pureed if canned is unavailable, ensuring pure pumpkin flavor without added sugars or spices.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon cloves ground
- 2 egg large
- 1 cup pumpkin not pumpkin pie filling, puree
- ½ cup butter melted and slightly cooled
- ⅓ cup milk
- 2 teaspoons vanilla extract pure
- ½ cup semi sweet chocolate chips or milk or dark
- ½ cup Nutella melted
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 canned pumpkin puree is unavailable, make your own by roasting small pumpkin halves at 350°F for 45-60 minutes until soft, then scoop and puree the flesh.
User Reviews
Overall Rating
4.5
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