This marble pumpkin nutella loaf brings together two lovely batters into one soft, tender slice. The pumpkin portion is thick, moist, with cinnamon and pumpkin pie spice, while ribbons of Nutella add a dark, velvety contrast throughout. You do not need to worry about a dense or gummy crumb here because sour cream and vegetable oil maintain a light texture! The entire loaf comes together in a couple of mixing bowls using just a hand whisk. If you want another pumpkin bake try my Pumpkin Spice Latte Cookies or my Pumpkin Maple Bundt Cake next!
Why you’ll love this pumpkin nutella swirl loaf
- No electric mixer needed: The entire batter comes together quickly using only a hand whisk and a rubber spatula.
- Sour cream for moisture: Adding room temperature sour cream ensures a soft, tender crumb that stays moist for days.
- Lovely marble swirl: Dividing the batter allows the chocolate hazelnut spread to stay defined rather than blending away into the pumpkin base.
Ingredients
- All-purpose flour
- Ground cinnamon
- Pumpkin pie spice
- Baking soda
- Baking powder
- Kosher salt
- Eggs, room temperature
- Granulated sugar
- Pumpkin puree
- Vegetable oil
- Sour cream, room temperature
- Vanilla extract
- Nutella
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Pumpkin puree adds great flavour and natural moisture, but relying on pumpkin alone can sometimes leave quick breads feeling too heavy.
That is sour cream comes in! The acid and fat in sour cream soften the gluten, giving the loaf a tender crumb that holds its structure.
Make sure your sour cream is not cold from the fridge when you whisk it into the wet ingredients. Room temperature ingredients emulsify much smoother, preventing any split batter.
Swirling batter is genuinely my favourite part of making a loaf! To get distinct ribbons rather than a dull brown shade, you need to be intentional with your skewer.
Scoop alternating portions of the base pumpkin batter and the Nutella mixture into your greased loaf pan in a checkerboard pattern. Once you build two layers, drag a metal skewer or thin knife back and forth through the batter twice, turn the pan 90 degrees, and drag it through twice more.
That is all it takes! Stop right there, because over mixing at this step will blend the two batters completely together.
Equipment
- Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
- Large and small mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
- 9×5 inch loaf pan
- Parchment paper
- Wire cooling rack
Tips for the Best Marble Pumpkin Nutella Loaf
- Measure flour accurately: Fluff your flour with a spoon and sweep it flat across the top of your measuring cup so the loaf stays light.
- Use plain pumpkin puree: Stick to 100% pure canned pumpkin puree rather than pumpkin pie mix, which contains added sugars and liquids.
- Warm the Nutella slightly: If your jar of Nutella is firm, microwave the portion for 10 seconds so it stirs into the pumpkin batter effortlessly.
- Let it cool in the pan first: Allow the loaf to sit in the pan for 15 minutes before transferring it to a wire rack to set its structure.
Pumpkin Nutella Loaf FAQs
Can I freeze this loaf after baking? Yes, this quick bread freezes really well once completely cooled. Wrap individual slices tightly in plastic wrap and store them in a zip-top freezer bag for up to two months. Thaw a slice on the counter for twenty minutes whenever you want one.
Why did my Nutella sink to the bottom of the pan? Nutella sinks if it is warmed up beforehand or stirred directly into a batter that is too thin. Mixing the spread into a full cup of the thick pumpkin batter gives it structure so it stays evenly distributed throughout the pan.
Can I substitute greek yoghurt for the sour cream? Full-fat plain Greek yoghurt works as a direct one-to-one swap for the sour cream. Avoid using fat-free versions, as the fat content is key for keeping the crumb soft and velvety.
How should I store leftover pumpkin bread? Keep the loaf wrapped tightly in aluminum foil or in an airtight container at room temperature for up to four days. Avoid storing it in the fridge, as chilled air tends to dry out quick breads much faster.
If you make this marble pumpkin nutella loaf, please leave a review below and tag @theflournook on socials so I can see your swirls! You can also save this recipe for later by clicking the pin button on the recipe card or on any of the images above. Happy baking!
Happy baking!
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Pumpkin Nutella Loaf
- Total Time: 1 hr 20 mins
- Yield: 1 loaf 1x
Description
This marble pumpkin nutella loaf brings together a tender, spiced pumpkin swirled with Nutella. Sour cream and pumpkin puree keep every slice soft, moist, and so delicious! It comes together in minutes using basic pantry staples and some hand whisking.
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 tsp (3 g) ground cinnamon
- 1 tsp (3 g) pumpkin pie spice
- 1 tsp (5 g) baking soda
- 1/2 tsp (2 g) baking powder
- 1/2 tsp (3 g) salt
- 2 large eggs, room temperature
- 3/4 cup (150 g) granulated sugar
- 1 1/4 cups (300 g) pumpkin puree
- 1/2 cup (110 g) vegetable oil
- 1/4 cup (60 g) sour cream, room temperature
- 1 tsp (5 ml) vanilla extract
- 1/2 cup (140 g) Nutella
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Whisk the flour, baking soda, cinnamon, pumpkin pie spice, baking powder, and salt in a medium bowl.
- Whisk the eggs, pumpkin puree, sugar, oil, sour cream, and vanilla in a large bowl until smooth.
- Fold the dry ingredients into the wet ingredients using a rubber spatula until just combined.
- Transfer 1 cup of the batter to a small bowl and stir in the Nutella.
- Scoop alternating portions of the plain pumpkin batter and the Nutella batter into the pan to create a checkerboard pattern.
- Repeat the process for a second layer on top of the first.
- Insert a skewer or chopstick into the batter and drag it back and forth, then rotate the pan 90 degrees and repeat to create a swirl.
- Bake for 60 to 65 minutes, or until a tester inserted into the centre comes out clean.
- Cool the loaf in the pan for 15 minutes before transferring it to a wire rack.
Notes
- I find that using a skewer or a thin knife works best for the swirling step. Avoid over-mixing during the swirl or the two colours will blend into one murky brown.
- If the top of the loaf browns too quickly, cover it loosely with a piece of aluminum foil for the final 15 minutes of baking.
- Make sure the sour cream is at room temperature before mixing, as this helps the batter emulsify evenly.
- Prep Time: 15 mins
- Cook Time: 65 mins
- Category: Loaf
- Method: Baking
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