Nutella Swirl Pumpkin Bread is perfect for a holiday brunch! Swirls of Nutella and a pumpkin enriched dough make this loaf a delicious and decadent treat!
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Nutella Swirl Pumpkin Bread

Nutella Swirl Pumpkin Bread is special enough for a holiday brunch but also perfect for any chilly fall morning. Swirls of chocolate hazelnut spread and a pumpkin enriched yeast dough make this loaf a delicious and decadent treat!
Prep Time2 hrs 30 mins
Cook Time1 hr
Total Time3 hrs 30 mins
Course: Bread
Cuisine: American
Keyword: Nutella Swirl Pumpkin Bread
Servings: 12
Calories: 329kcal
Author: Julia Foerster


  • 1/2 cup milk lukewarm
  • 1/2 tsp granulated sugar
  • 1 1/2 tbsp instant dry yeast
  • 6 tbsp unsalted butter softened
  • 1/4 cup dark brown sugar
  • 1 1/2 tsp kosher salt
  • 1 tsp Pumpkin spice
  • 1 tsp finely grated orange zest
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup pure pumpkin puree
  • 4 cups bread flour plus more for dusting
  • 1/2 cup Nutella
  • 2 tbsp unsalted butter melted


  • Grease a large bowl with butter or spray with nonstick spray. Set aside.
  • In a small bowl combine lukewarm (not hot!) whole milk, granulated sugar, and yeast. Let stand for 5 minutes until slightly frothy.
  • Meanwhile, in the bowl of stand mixer fitted with the paddle attachment, cream 6 tbsp of butter with brown sugar, salt, pumpkin spice, and orange zest at medium-high speed for about 2 minutes until light in color.
  • Add vanilla extract, egg, and pumpkin puree, beat for 1 more minute until incorporated. Then add the yeast mixture, beat at low speed until fully incorporated.
  • Switch to the hook attachment. Add 4 cups of bread flour and knead at low speed until incorporated. Then knead the dough with the mixer on medium-low speed for 5 minutes until the dough is smooth. It will be very soft, but should not be sticky.
  • On a lightly floured surface smooth the dough into a ball and place it into the prepared greased bowl. Cover with plastic wrap and place in a warm spot to rise until doubled in size - around 1.5 hours.
  • Grease a 10 by 5-inch Loaf Pan with butter.
  • Punch down the dough and turn out onto a lightly floured work surface. Flour your rolling pin and roll the dough into a 12-by-18-inch rectangle. It should be about 1/8-inch thick.
  • Spread the Nutella over the dough, leaving a 1-inch border around the sides. Roll the dough up very tightly into a log, starting along the longer side. Pinch the edges to seal the seams and fold the ends in.
  • Tuck the bread into the greased loaf pan with the seam side down. Cover loosely and let rise in a warm environment again until the dough rises to the top of the pan, about 30 minutes.
  • Preheat oven to 350°F (180°C).Brush the top of the bread with melted butter and slash down the middle.
  • Bake in the center of the oven for about 1 hour until the top is deep golden brown and top of the loaf sounds hollow when tapped. Transfer to a wire rack and allow to cool in the pan for 10 minutes. Then use a spatula or knife to loosen the bread from the pan and allow to cool completely on the wire rack before slicing.


Calories: 329kcal | Carbohydrates: 46g | Protein: 7g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 35mg | Sodium: 310mg | Potassium: 174mg | Fiber: 3g | Sugar: 13g | Vitamin A: 3450IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg