This pumpkin Nutella swirl bread combines those fragrant fall spices with a delicious chocolate hazelnut filling

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Serve it warm for the perfect cozy fall treat!

The Fall Seasonal Simplicity Series
I hope you’ve been enjoying this year’s fall seasonal simplicity series! This is the last week of the series and it’s all about the fall recipes! From yummy fall desserts to fall breakfast ideas and dinner recipes – we’ve got it all!  You can find all of the recipes at the end of the post, so be sure to check them out. For more fall inspiration, you can find the previous weeks’ posts here…
DIY Fall Projects Fall Wreaths DIY Mantel Decor Ideas Fall Home Tours Fall Outdoor Decor

Pumpkin Recipes
Fall is all about the pumpkin recipes for me. I just can’t get enough! While I love it in almost everything from pasta sauces to soups, baking with pumpkin is my favorite. It just creates such moist and delicious fall treats! If you want a tasty spin on the traditional pumpkin bread, you’ll love the added chocolately flavor of this pumpkin Nutella swirl bread. I may have eaten half the loaf before anyone even got home!

Pumpkin Nutella Swirl Bread Recipe

Pumpkin Nutella Swirl Bread

1/2 cup butter, softened 1 cup sugar 2 large eggs 1 15 oz. can pumpkin puree 1 1/2 cups all-purpose flour 1 tsp baking powder 1 tsp baking soda 2 tsp ground cinnamon 1 tsp ground ginger 1/2 tsp ground cloves 1 tsp cardamom {optional} 1/2 tsp salt 1 cup Nutella, warmed
Preheat the oven to 350F. Grease a large loaf pan.

In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs and pumpkin.

In a separate bowl, combine the flour, baking powder, baking soda, and spices. Gradually beat into the pumpkin mixture until mixed.

Transfer half of the mixture to the loaf pan and top with 1/2 cup of the Nutella. Repeat another layer of batter and Nutella.

Using a knife, cut through the layers to swirl together. Bake the loaves for 50-60 minutes until a toothpick inserted into the center of the loaf comes out clean.  Cool in the pan for 10-15 minutes and then remove to a wire rack to cool completely.

Enjoy it on its own or serve warm with butter or extra Nutella.


Can I change up the spices?
I always love playing around with the spices for my fall baking recipes. Cinnamon, nutmeg, ground ginger, cloves, cardamom, pumpkin spice – I don’t think I can pick a favorite! Feel free to use a little less or more of the spices listed in the recipe – or substitute another one if you prefer. I especially love cardamom paired with chocolate and pumpkin.

How long does pumpkin bread last?
If stored properly, pumpkin bread will last up to 2 days at room temperature.  For some reason, I find that it tastes even better the day after baking. Store pumpkin bread in an air tight container, wrapped in plastic wrap or tin foil, or placed in a plastic bag. {Personally I prefer the container.} To extend the shelf-life for up to a week, it can be refrigerated. Just be sure to keep it wrapped up or stored in an airtight container.

Can pumpkin bread be frozen?
Yes! If you want to make multiple loaves and freeze them you can totally do that. Before freezing, be sure to wrap the bread tightly with aluminum foil or freezer plastic wrap or place it an a freezer-safe Ziploc bag. If you want individual servings, slice the pumpkin bread after cooling, and wrap the slices individually before freezing. To thaw the pumpkin bread, leave it out on the counter for several hours or overnight. If you can’t wait, you can speed up the process by wrapping the bread in tin foil {be sure any plastic wrap is removed first!!} and put it in the oven at 250F for 20-25 minutes.

Free Printable Tags
If you’d like to make some of these loaves up for a sweet little fall gift or hostess gift idea, wrap them up and add this cute fall Baked Fresh tag with some twine. You can download the free tag HERE.

I hope you enjoy this as much as we did!
More Fall Recipes
For more tasty fall recipes, check out these posts from my blogging friends. You’ll be baking and cooking up a storm!

Instant Pot Split Pea & Ham Soup at The Happy Housie
Chicken Tortellini with Pumpkin Alfredo at Grace In My Space
Tomato and Goat Cheese Dip at My Sweet Savannah
French Onion Soup in a Breadbowl at My UnCommon Slice of Suburbia
Chicken Lasagna Soup at The Handmade Home

Easy Overnight Breakfast Casserole at The Turquoise Home
Butternut Squash & Sundried Tomato Frittata at Cassie Bustamante
Pumpkin Spice Granola at Craftberry Bush
Saskatoon Berry Muffins at Love Create Celebrate
Quick Sugar Free Applesauce at Aratari at Home

Mason Jar Pumpkin Pies at Modern Glam
Easy Pumpkin Dip at She Gave it a Go
Fall Brioche at Inspiration for Moms
Baked Apple Cider Donuts at Paint Me Pink
Instant Pot Pumpkin Applesauce at Cherished Bliss

Pumpkin Spice Granola at Zevy Joy
Plum Frangipane Dessert at Satori Design for Living
Pumpkin Pie Cream Cheese Ball at Tatertots and Jello
Pumpkin Spice Snickerdoodles at The DIY Mommy
Apple Cannon Balls at In My Own Style

5 Minute Flaky Pie Crust at Jenna Kate at Home
Pumpkin Spice Cake with Brown Sugar Glaze at Sincerely, Marie Designs
Pumpkin Cheesecake Swirl Brownies at A Pretty Life
Yummy S’Mores Cheese Ball at This is Our Bliss
Pecan Madeleines at Life is a Party

Keto Low Carb Pumpkin Crisp at Summer Adams Designs
Pumpkin Nutella Swirl Bread at Clean & Scentsible

And before you go, here are a few more of my favorite pumpkin desserts…

Oatmeal Pumpkin Chocolate Chip Cookies

Pumpkin Cream Cheese Swirl Brownies

Chocolate Coconut Chocolate Swirl Bundt Cake


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