Fall flavors and melt-in-your-mouth chocolate chips are mixed in one bowl of Nutella pumpkin chocolate chip bread.
This Nutella Pumpkin Chocolate Chip Bread is THE bread of the season that the whole family will like, and it only just a few ingredients! This will become a staple in your diet every time fall arrives!
What better way to celebrate fall than with a Nutella Loaded Pumpkin Bread that is light and fluffy like a cake but also dense and moist bread at the same time? Nutella stuffed in desserts is a game changer. Additionally, this chocolate chip-filled bread is a favorite among family members. Simply put.
This bread was a foregone conclusion after tasting these Soft Pumpkin Chocolate Chip Cookies, and I’m beyond thrilled to share it with you! You only need one dish; no mixer or beaters are required!
All you need is a bowl, a whisk, and a spatula. Your bread will be ready in less time than it would take to go to a store and buy one with only half of the flavors in this one if you combine all of those ingredients.
Distinguished guests….. For your enjoyment, Nutella Chocolate Chip Bread.
What’s best? That layer of wonderful, oozy Nutella is it.
Nutella pumpkin chocolate chip bread
Fall flavors abound in the Nutella Chocolate Chip Pumpkin Bread, which also has melt-in-your-mouth chocolate chips. This is THE bread of the season that the whole family will adore, and it only requires a small number of ingredients!
INGREDIENTS For Nutella pumpkin chocolate chip bread
- 1 3/4 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon each of baking soda and baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon 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
- 1/2 cup semi-sweet chocolate chips (or milk or dark)
- ½ cup Nutella, melted
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 flour, sugar, baking soda & powder, salt, nutmeg, cinnamon, 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.
Divide the batter in half and pour half 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. Spoon the remaining batter over the Nutella to coat evenly. 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.
*You can create your pumpkin puree if you don’t have access to any. Cut a small pumpkin in half horizontally to get pumpkin purée. Use a large metal spoon to scrape the seeds and stringy components out.
On a baking sheet lined with foil lightly coated with cooking oil spray, place the pumpkin halves, sliced side down. Bake until soft at 350°F | 175°C (about 45 minutes to an hour).
Wait for the flesh to cool before removing it. If necessary, add a few tablespoons of water to the food processor to get the blades moving for a smooth purée.