Pumpkin-Nutella Swirl Quick Bread

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Forget apples and cranberries; pumpkin is the ultimate fall fruit! It brings its versatility to savory dishes like ravioli and curry, while also adding natural sweetness to our favorite autumn desserts. Among the many fall treats, pumpkin bread steals the show for us.

Pumpkin bread, filled with warm spices, is perfect for breakfast, dessert, or an afternoon snack. But we’ve taken it up a notch by adding a decadent swirl of everyone’s favorite chocolate-hazelnut spread. If you already spread Nutella on slices of pumpkin bread, why not mix it into the batter?

This quick bread uses a simple technique from marble cake for those signature swirls. Don’t worry; it’s much easier than it looks. Make a basic batter and stir Nutella into half of it.

Because we use vegetable oil as the main fat source, this bread stays moist for up to 4 days. For leftovers, keep the loaf whole, wrap it in plastic wrap, and store at room temperature. You can also tightly wrap the loaf in plastic wrap and freeze for up to 2 months.

Pumpkin-Nutella Swirl Quick Bread

Prep Time 15 minutes
Total Time 1 hour 15 minutes
Course Dessert
Servings 8


  • Cooking spray
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 1 1/4 cups pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/4 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup Nutella


  • Preheat the oven to 350°F and grease a 9″x5″ loaf pan with cooking spray.
  • In a medium bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, baking powder, and salt.
  • In a large bowl, whisk together eggs, pumpkin puree, granulated sugar, oil, buttermilk, and vanilla until smooth. Add dry ingredients and fold with a rubber spatula until just combined.
  • Transfer 1 cup of batter to a small bowl and stir in Nutella.
  • Using an ice cream scoop or measuring cup, place about 1/4 cup of pumpkin batter in one corner of the prepared pan. Place about 1/4 cup of Nutella batter directly next to it. Repeat alternating scoops of batter to cover the bottom of the pan in a checkerboard pattern. Repeat with the remaining batter to form a second layer.
  • Place the end of a chopstick or skewer into the batter and drag back and forth across the batter. Rotate the pan 90° and drag back and forth across the batter again.
  • Bake the bread until a tester inserted into the center comes out clean, about 60 to 65 minutes.
  • Let the bread cool for 15 minutes, then carefully remove it from the pan, transfer it to a wire rack, and let it cool completely. Enjoy your delicious marbled pumpkin bread!

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