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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!
Hello! I am Karina from Cafe Delites and I’m here today to share this delicious recipe for Nutella Chocolate Chip Pumpkin Bread with you.
When Jamie asked if I’d like to share a recipe on her beautiful blog My Baking Addiction, I straight away pictured this incredible Pumpkin loaf / cake / bread situation. In my heart of hearts, Nutella stuffed in desserts is a game changer, so what better way to celebrate fall than with a Nutella Stuffed Pumpkin Bread that is soft and fluffy like a cake, but a dense and moist bread at the same time. Plus, filled with chocolate chips, this bread is a family favourite. Hands down.
After getting a taste of these Soft Pumpkin Chocolate Chip Cookies, this bread was a given, and I’m so excited to share it here with you! All you need is one bowl — no mixer or beaters! Just a bowl and a good old fashioned whisk and spatula. Throw all that together with super simple ingredients, and your bread is ready in less time it takes to go to a store and buy one with HALF of the flavours in this one.
The best part? That layer of glorious gooey Nutella, right there 👇.
Ladies and gentlemen….. Nutella Chocolate Chip Pumpkin Bread ready for your pleasure.
For more delicious Nutella desserts, be sure to check out the Nutella Brownies and Mini Nutella Cheesecakes.
Nutella Chocolate Chip Pumpkin Bread
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 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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I can’t wait to try this! I made my pumpkin purée today and just need to get some baking soda tomorrow. Does this loaf freeze well? I’ve got quite a lot of purée!
Hi, Nicola! I think it probably will freeze well. I hope you like it!
This looks scrumptious and fabulous! I love Fall baking! All of the warm spices that lead into the glorious holidays! Thanks for inspiring! I made gingerbread snack cake to enjoy. https://talesfromwalnutstreet.wordpress.com/2016/10/31/delectable-gingerbread-snack-cake/
Thanks for your beautiful blog!
You’re welcome, Beth! Thank you for your kind words!
This bread looks so amazing, yum!!!
Thank you, Lili!
This looks and sounds so delicious! I’m going to try and make it this weekend!
I hope you enjoy it!
These look amazing, im baking them this weekend. How long would you bake these if you were to bake them in those mini tins?
Hi, Malinda! Try baking for about 45 minutes. Check and see if the bread is done, and if not, bake a little longer. I hope you enjoy it!
Hi, Malinda! Bake for about 45 minutes and take a look to see if they’re done to your liking. I hope you enjoy the bread!
what size can of pumpkin puree ?
Hi, Jayne! Buy a 15 ounce can and measure 1 cup. You’ll probably have pumpkin puree left over that you can use for something else. I hope you enjoy it!
Hi, Jayne! You’ll need a 15 ounce can, but you’ll have some leftover. I hope you enjoy it!
It looks amazing and sounds delicious! :)
Thank you, Stephanie!
Ummm absolutely lovely! I love the idea of combining pumpkin and nutella!!
Thank you, Julie! It’s a fantastic combination! xxoo
MMMMMM, I need a slice of this yumminess now!!!
I would love to share a slice with you, Tori!
Looks delicious – thanks for the share
You’re welcome, James!