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One Bowl Nutella Pumpkin Chocolate Chip Bread is filled with fall flavours and melt in your mouth chocolate chips! With just a handful of ingredients, this Nutella Pumpkin Chocolate Chip Bread is THE bread of the season the whole family will love!

We have a Pumpkin recipe for every moment of the day, Caramel Chip Pumpkin Pancakes for breakfast, Warm Chicken Pumpkin Lentil Soup for lunch, Beef and Pumpkin Shepards pie for dinner, and a warm buttered slice of this Nutella Pumpkin Chocolate Chip Bread for dessert… or any time of day! You will be eating this every time fall comes around the corner!

Nutella Pumpkin Chocolate Chip Bread pieces

Pumpkin Bread

Nutella stuffed in desserts is a game changer, so what better way to celebrate fall than with a Nutella Stuffed Pumpkin Bread that is soft and fluffy like a cake, but a dense and moist bread at the same time. Plus, filled with chocolate chips, this bread is a family favourite. Hands down.

After getting a taste of these Soft Pumpkin Chocolate Chip Cookies, this bread was a given, and I’m so excited to share it here with you! All you need is one bowl — no mixer or beaters!

Top view image of Nutella Pumpkin Chocolate Chip Bread

Just a bowl and a good old fashioned whisk and spatula. Throw all that together with super simple ingredients, and your bread is ready in less time it takes to go to a store and buy one with HALF of the flavours in this one. Ladies and gentlemen….. Nutella Pumpkin Chocolate Chip Bread ready for your pleasure.

The best part? That layer of glorious gooey Nutella, right there.

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MORE SWEET TREATS:

Simple Nutella Quesadillas

Dulce De Leche Churro Empanadas

Mixed Berry Nutella Brownies

Peanut Butter Chocolate Chip Banana Bread

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5 from 2 votes

Nutella Pumpkin Chocolate Chip Bread

Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 12 slices
Nutella Chocolate Chip Pumpkin Bread is filled with fall flavours and melt in your mouth chocolate chips! With just a handful of ingredients, this is THE bread of the season the whole family will love!
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Ingredients 
 

  • 1 3/4 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 2 eggs large
  • 1 cup pumpkin puree not pumpkin pie filling
  • ½ cup butter melted and slightly cooled
  • cup milk
  • 2 teaspoons pure vanilla extract
  • 1/2 cup semi sweet chocolate chips or milk or dark
  • ½ cup nutella melted

Instructions 

  • 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 together flour, sugar, baking soda & powder, salt, nutmeg, cinnamon, and cloves. Mix well.
  • Make a well in the centre 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 evenly coat. Top with extra chocolate chips if you wish (optional).
  • Bake for 60-70 minutes, or until a toothpick inserted in the centre of the bread comes out clean.

Notes

*If you don't have access to pumpkin puree, you can make your own! To make pumpkin purée, halve a small pumpkin horizontally. Scrape out the seeds and stringy parts with a large metal spoon. Place the pumpkin halves, sliced side down, on a foil lined baking sheet lightly sprayed with plain cooking oil spray. Bake at 350°F | 175°C until soft, (about 45 minutes to an hour). Allow to cool, then scoop out the flesh. Use a food processor for a smooth puree, adding a couple tablespoons of water to get the blade going, if needed.

Nutrition

Calories: 334kcal | Carbohydrates: 45g | Protein: 4g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 305mg | Potassium: 180mg | Fiber: 2g | Sugar: 27g | Vitamin A: 3.47IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this? Leave a comment below!

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Karina eating butter chicken from a gold fork out of a bowl with a nann bread on the side.

Hey Good Food Lovers! It’s nice to see you! My name is Karina. Welcome to Cafe Delites, my beloved space for the last 10 years where my passion for food has flourished and connected millions!

5 from 2 votes (1 rating without comment)

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5 Comments

  1. Olena says:

    Hi! I have one question, can I put coconut oil instead butter?

    1. Karina says:

      Yes, that sounds great!

  2. Gabby says:

    This looks so good!!! I can’t wait to try it out! Thanks for sharing!
    -Gabby

  3. Kelly Pena says:

    5 stars
    I made this Dish OMG! I had cans of pumpkin puree just siting in my cabinet because I never know what to do with them. Now I have none. My 5 children love it and so do I. I will be making this for Thanks Giving so all my family can taste it.

  4. Bethany @ Athletic Avocado says:

    OMG I need a slice, like NOW! The only thing better than pumpkin bread is pumpkin bread with nutella inside! Droolinggggggg