Description
This Pumpkin-Nutella Swirl Quick Bread combines the rich flavors of pumpkin and warm spices with the luscious swirls of Nutella, creating a moist and beautifully marbled loaf perfect for fall or anytime a cozy treat is desired.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 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
Other
- 1/2 cup Nutella
- Cooking spray
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9″x5″ loaf pan thoroughly with cooking spray to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, pumpkin pie spice, baking powder, and kosher salt until evenly combined, ensuring the spices are well distributed.
- Combine wet ingredients: In a large bowl, whisk the eggs, pumpkin puree, granulated sugar, vegetable oil, buttermilk, and vanilla extract until the mixture is smooth and homogeneous.
- Add dry to wet: Fold the dry ingredient mixture into the wet ingredients gently using a rubber spatula just until combined to avoid overmixing, which can make the bread tough.
- Prepare Nutella batter: Transfer 1 cup of the pumpkin batter into a separate smaller bowl and thoroughly stir in the Nutella until a swirled, uniform mixture is achieved.
- Layer the batters: Using an ice cream scoop or measuring cup, place about 1/4 cup of the plain pumpkin batter in one corner of the prepared pan. Next to it, add about 1/4 cup of the Nutella batter. Continue alternating scoops side by side to fill the bottom of the pan in a checkerboard style pattern. Repeat this layering method with the remaining batter to form a second layer on top.
- Create the swirl pattern: Using the end of a chopstick or skewer, insert it vertically into the batter and drag it back and forth across the batter in horizontal strokes. Then rotate the pan 90 degrees and drag again back and forth, creating an intricate marbled swirl effect.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 60 to 65 minutes, or until a toothpick or tester inserted in the center of the bread comes out clean without wet batter remnants.
- Cool and serve: Remove the bread from the oven and allow it to cool in the pan for about 15 minutes. Carefully remove the loaf from the pan, transfer it to a wire rack, and let it cool completely before slicing to maintain its shape and ensure the best texture.
Notes
- For best results, avoid overmixing batter to keep the bread tender.
- If pumpkin puree is canned, use pure pumpkin and not pumpkin pie filling which contains additional spices and sugar.
- You can substitute vegetable oil with melted coconut oil for a slightly different flavor profile.
- Ensure your baking powder and baking soda are fresh for proper rise.
- This loaf pairs wonderfully with a cup of coffee or tea for breakfast or an afternoon snack.
Nutrition
- Serving Size: 1 slice (1/8 of loaf)
- Calories: 280
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
