Enjoy Nutella in a whole new way! This pretty, hazelnut-studded, swirled Nutella bread is soft, fluffy, and super quick and easy to make!
If I could inject Nutella into my veins, I think I would.
I can’t recall exactly when I discovered this chocolate-hazelnut goodness, but I remember immediately being obsessed with it. We can’t even keep it in the house now, since Abe and I have this bad habit of needing to dip every fruit in it.
Kind of counterintuitive when you’re trying to lose weight and get fit, but I digress. I had to buy a jar to make this bread with, and we’ve somehow not finished it yet.
Maybe we’ve learned self control? More likely it’s because I shoved it in the back of the pantry. Out of sight, out of mind, right?
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post. There is also a “jump to recipe” button at the top of the page if you’d rather not exercise your scrolling finger!
This Nutella bread is honestly more like a loaf cake, or even a pound cake. It’s dense but tender, and it falls apart kind of wonderfully where the swirl lives. I added raw hazelnuts to the batter, because it seems like people only put nuts in cookies.
They work so well in bread! Justice for nuts in baked goods!
What is Nutella?
Nutella is quintessentially the most popular brand of sweetened hazelnut cocoa spread on the market. It is made from a blend of roasted hazelnuts and chocolate – think peanut butter, only much more indulgent.
Also far less healthy if you ask any dietitian. Humbug.
The spread has a smooth, creamy texture, and is perfect on bread or toast, or as a topping for pancakes and waffles (or in crepes!). Also great right off the spoon. And, in this case, as a swirl in baked goods.
I’ve also used it in my Nutella Stuffed Donuts, as a base for my Nutella Banana Cream Pie, and in these decadent Nutella Chocolate Chip Cookie Dough Bars. Just in case you’re looking for more Nutella treats to use the rest of your jar on.
(Pspsps: if you’re reading this, then you should know there’s a recipe a bit further down for homemade Nutella. Just saying.)
Ingredients
This Nutella bread is considered a quickbread, meaning there’s no essing with yeast necessary! Most of the ingredients needed are pantry staples, so let’s get baking!
- Nutella – can’t very well make this bread without it!
- Chopped hazelnuts – these are optional, really, but the crunch adds such a nice texture. You can use raw or roasted nuts, whatever you prefer.
- All-purpose flour – substitute whole wheat, white-wheat, or a 1:1 gluten-free flour here, if you’d like.
- Baking powder
- Salt
- Unsalted butter – softened to room temperature.
- Granulated sugar
- Brown sugar
- Large eggs – let these come to room temperature for at least an hour before baking.
- Vanilla extract – you could also use hazelnut or chocolate extract here, just for funsies!
- Buttermilk – let this sit at room temperature for at least an hour before baking. You can also use your favorite dairy or non-dairy milk if you’d like.
For exact ingredient measurements and recipe instructions, scroll down to the recipe card at the bottom of the post!
Out of Buttermilk?
Go ahead and add 1 1/2 tablespoons of lemon juice or vinegar, or 2 1/2 teaspoons of cream of tartar to the milk in this recipe. Stir it up and let it sit for 5-10 minutes before proceeding with mixing the batter. The acid will curdle the milk and act as a buttermilk substitute! It works like a charm, even though it looks a little gross when you add it to the batter.
Other buttermilk substitutes include:
- Buttermilk powder & milk (or water)
- A 3:1 ratio of sour cream & milk (or water)
- A 3:1 ratio of plain yogurt & milk (or water)
- Kefir
- Plant milks + acid of your choice
- Lactose-free milk + acid of your choice
Of course, you can always make this recipe with regular milk as well!
How to make Nutella Bread
- Preheat the oven to 350 degrees F. Line a 9×5-inch loaf pan with parchment paper and set aside.
- In a small bowl, whisk together the flour, baking powder, and salt together.
- In a larger bowl, use a handheld mixer to beat the butter and sugars together on medium-high speed for 2 minutes, until smooth and creamy. Scrape the sides and bottom of the bowl with a rubber spatula. Add the eggs and mix on high speed for 1 minute, then beat in the vanilla extract.
- Add half of the dry ingredients and mix until barely combined. Mix in the buttermilk, then add the remaining dry ingredients until just combined, being sure not to overmix. Gently fold in the hazelnuts, if using.
- Pour half of the batter into the loaf pan. Warm the Nutella in the microwave for 15-20 seconds, just to soften it a bit. Drizzle half of the Nutella over the batter. Pour the remaining batter on top and drizzle with remaining Nutella, gently swirling the two with a knife. Sprinkle some hazelnuts on top, if you’d like!
- Bake for 55-75 minutes, or until a skewer or knife inserted in the center comes out clean. If the Nutella bread is browning too quickly on top, loosely tent it with aluminum foil.
- Cool the pan on a cooling rack for at least 1 hour, then remove the bread and serve.
BONUS RECIPE! Homemade Nutella!
Let’s just call you Betty Crocker. Or…Ferrero, in this case.
- 1 1/2 cups hazelnuts, roasted
- 6 ounces chocolate chips, chopped
- 3 tablespoons powdered sugar
- 2 tablespoons Dutch-process cocoa powder
- 2 tablespoons coconut oil, melted
- 1/2 tablespoon vanilla extract
- 1/2 teaspoon salt
- Preheat your oven to 400 degrees F. Spread the hazelnuts on a small cookie sheet and roast them for 6-8 minutes, until they begin to brown. While they’re still warm to the touch, rub them together in a few folded over paper towels to remove the skins.
- Place the warm nuts in a food processor and process until they’re smooth like butter.
- While the nuts are processing, place the chocolate chips in a small bowl and microwave it in 20-second bursts at 50% power until melted. Add it to the food processor with the powdered sugar, cocoa powder, coconut oil, vanilla, and salt. Process everything until you have your own chocolate hazelnut butter.
- Transfer the homemade Nutella to a mason jar and store at room temperature for up to 2 weeks.
FAQ
How should I store Nutella bread?
This Nutella bread is best stored in an airtight container, plastic zipper bag, or wrapped tightly in plastic wrap to keep it fresh. Enjoy it within a few days – it’s very moist and does tend to develop mold after 4-5 days. To combat this, you can store it in the refrigerator for 7-10 days, warming it in the microwave before eating it.
You can also freeze well-wrapped slices for up to 2 months.
How can I serve this bread?
Just eat it! It already has the Nutella swirl inside, so just go to town with a cup of coffee or tea.
Of course, if you want to elevate it, toast it and spread a bit of salty butter on top. Spread more Nutella on if you’re feeling frisky. Serve it up as a dessert topped with whipped cream and berries. You could also dry it out a bit and use it to make the most epic French toast!
Even more quickbread recipes to love!
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Nutella Bread
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter room temperature
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs room temperature
- 1 ½ teaspoons pure vanilla extract
- ¾ cup buttermilk room temperature
- 1 cup chopped hazelnuts raw or roasted, optional
- ⅔ cup Nutella or your favorite chocolate hazelnut spread
Instructions
- Preheat the oven to 350 degrees F. Line a 9×5-inch loaf pan with parchment paper and set aside.
- In a small bowl, whisk together the flour, baking powder, and salt together.
- In a larger bowl, use a handheld mixer to beat the butter and sugars together on medium-high speed for 2 minutes, until smooth and creamy. Scrape the sides and bottom of the bowl with a rubber spatula. Add the eggs and mix on high speed for 1 minute, then beat in the vanilla extract.
- Add half of the dry ingredients and mix until barely combined. Mix in the buttermilk, then add the remaining dry ingredients until just combined, being sure not to overmix. Gently fold in the hazelnuts, if using.
- Pour half of the batter into the loaf pan. Warm the Nutella in the microwave for 15-20 seconds, just to soften it a bit. Drizzle half of the Nutella over the batter. Pour the remaining batter on top and drizzle with remaining Nutella, gently swirling the two with a knife. Sprinkle some hazelnuts on top, if you'd like.
- Bake for 55-75 minutes, or until a skewer or knife inserted in the center comes out clean. If the bread is browning too quickly on top, loosely tent it with aluminum foil.
- Cool the pan on a cooling rack for at least 1 hour, then remove the bread and serve.
Sharon says
This was out of this world delish! I am not to be trusted around a jar of Nutella so I knew I would like it. The added hazelnuts in the batter was brilliant. We loved the crunchy texture.
Sue says
I’m with you on the Nutella obsession ! Thank you for giving me another way to indulge myself!
Sage Scott says
What’s better than a spoonful of Nutella? Nutella swirled into this delicious quick bread topped with chopped hazelnuts. Decadently chocolatey but super easy to make, this is beyond delish!
Lisa says
I had a jar of Nutella I wanted to use up. This moist and flavorful bread was the perfect way to enjoy it.
Jan says
The kids devoured this bread. I am thinking I will have to bake it again, but this time hide it so it lasts longer LOL
Anne says
This nutella bread is a chocolatey dream come true! My daughter is obsessed with nutella, so this was a big hit!
Jennifer says
I have a weakness for Nutella and this bread is terrific! I need to work on my swirl, but other than that it turned out perfectly! Loved the crunchy topping, too!