
Sorry apples and cranberries, pumpkin is the number one fall fruit. It’s versatile enough to use in savory dishes, like ravioli and curry, while adding a natural sweetness to our favorite autumn desserts. While it’s nearly impossible to pick our favorite fall treat, we know for sure that pumpkin bread is at the top of our list.
Pumpkin bread is full of warm spices and can be enjoyed for breakfast, dessert, or as an afternoon snack. But we decided to up the ante by adding a decadent swirl of everyone’s favorite chocolate-hazelnut spread. Many of us already spread Nutella on slices of pumpkin bread, so why not incorporate it into the batter itself?
This quick bread borrows a similar technique from marble cake to add those signature swirls. But trust us: This cake is way less complicated than it looks. All you need to do is make one simple batter and stir the Nutella into half of it.
And because we use vegetable oil as the main source of fat, this bread stays moist for up to 4 days. If you have any leftovers, we recommend keeping the loaf whole, wrapping it in plastic wrap, and storing at room temperature. You can also tightly wrap the loaf in plastic wrap and freeze for up to 2 months.
Ingredients
Cooking spray
- 2 cups
(240 g.) all-purpose flour
- 1 tsp.
baking soda
- 1 tsp.
ground cinnamon
- 1 tsp.
pumpkin pie spice
- 1/2 tsp.
baking powder
- 1/2 tsp.
kosher salt
- 2
large eggs
- 1 1/4 cups
pumpkin puree
- 3/4 cup
(150 g.) granulated sugar
- 1/2 cup
vegetable oil
- 1/4 cup
buttermilk
- 1 tsp.
pure vanilla extract
- 1/2 cup
Nutella
Directions
- Step 1Preheat oven to 350° and grease a 9"x5" loaf pan with cooking spray. In a medium bowl, whisk flour, baking soda, cinnamon, pumpkin pie spice, baking powder, and salt until combined.
- Step 2In a large bowl, whisk 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 batter to a small bowl and stir in Nutella.
- Step 3Using an ice cream scoop or measuring cup, place about 1/4 cup pumpkin batter in one corner of prepared pan. Place about 1/4 cup Nutella batter directly next to it. Repeat alternating scoops of batter to cover bottom of pan; the mixture will resemble a checkerboard pattern. Repeat with remaining batter to form a second layer.
- Step 4Place the end of a chopstick or skewer into batter and drag back and forth across batter. Rotate pan 90° and drag back and forth across batter again.
- Step 5Bake bread until a tester inserted into the center comes out clean, 60 to 65 minutes. Let cool 15 minutes. Carefully remove bread from pan, transfer to a wire rack, and let cool completely.