Pumpkin Nutella Swirl Gingerbread



It’s fall and all I keep reading about is pumpkin recipes. I had read about a Nutella swirl banana bread a little while ago. However, since pumpkin recipes are on my mind, I decided to shake things up a little. Hince, pumpkin Nutella swirl gingerbread. It’s pumpkin bread on crack. Pumpkin is one of my favorite fall flavors and I could eat trash if it was covered in Nutella, sooo yeah this recipe is insane. I adopted the pumpkin ginger recipe from Allrecipes.com. I added more cinnamon and ginger and then, obviously the Nutella swirl.


1 can pure pumpkin

3.5 cups flour

1.5 tbsp ground cinnamon

1.5 tbsp ground ginger

1 jar Nutella

1 tsp ground all spice

1 tsp ground cloves

1 cup vegetable oil

2/3 cups water

3 cups sugar

2 tsp baking soda

1.5 tsp salt

.5 tsp baking powder


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans.
  2. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
  3. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed.
  4. Pour batter in pan until halfway full. Soften a cup of Nutella in the microwave and pour it into the pan. Smooth and swirl Nutella with a spatula. Then pour the rest of the batter into pan.
  5. Bake in preheated oven until toothpick comes out clean, about 1 hour (a little less for really moist gooey bread).
This entry was published on October 29, 2012 at 1:26 am and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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