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Home » Popular » baking » Pumpkin Butterscotch Nutella Bread Recipe

Pumpkin Butterscotch Nutella Bread Recipe

September 22, 2010 by Savoring Italy

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Pumpkin Butterscotch Bread with Nutella is a delicious quick bread made with warm fall spices. Filled with pumpkin, swirls of Nutella, and butterscotch chips…the quick bread is decadent and delightful!

overhead image of pumpkin butterscotch nutella bread

This fall, enjoy a delicious quick bread that’s filled with all of your favorite autumn flavors. Pumpkin Butterscotch Bread with Nutella is the perfect sweet treat to enjoy with a cup of coffee or tea. The bread is packed with pumpkin and warming spices, and it’s swirled with Nutella and butterscotch chips.

How to Make Butterscotch Pumpkin Bread with Nutella?

  • Preheat oven to 350 F. Lightly butter a 9-by-5 inch loaf pan and line with parchment, leaving a 2-inch overhang on all sides; butter parchment. In a medium bowl, whisk together flour, baking soda, and spices.
  • In a large bowl, beat the butter with the sugar until light and fluffy (about 5 minutes). Add the eggs and beat to combine. Mix in the pumpkin mixture.  With mixer on low, add flour mixture. Fold in the butterscotch chips
  • Spread one-third of the batter in the prepared pan. Then spread half of the nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.
  • Bake for about 30 mintues at 350 F. Then lower heat to 325 F, and bake for about another 25-35 minutes ( keep checking the bread the last 10 minutes),toothpick inserted in center comes out clean. Cool 10 minutes, and then remove by lifting up with parchment paper. Slice and serve.

What can I say? I ran out of chocolate chips, and let’s keep it real: Nutella is way better than chocolate chips.  I was going to make just a regular Pumpkin Bread…but regular is sometimes uninspiring. Pumpkin Bread is my fall baking staple.

overhead image of pumpkin nutella butterscotch bread

In the cooler months,  I make one a week. We love Pumpkin Bread. Now, we really love Pumpkin Butterscotch Bread with Nutella. Yowzers! This bread rocks! I was playing on the idea of my Nutella Cake recipe I made this summer.

Fear not! This is not so sweet that it will take the enamel off your teeth. I cut back the sugar I use for my regular Pumpkin Bread because of the butterscotch chip and Nutella thing going on.

I did happen to have butterscotch chips in my cabinets, and you can’t see them when it is done baking, but you can taste their buttery sweetness. This bread is just divine! Moist and full of fall’s yummy spices. And with the right amount of Nutella. Pumpkin paradise.

Look at that nutella! Doesn’t it make you want to take a bite right now??

Why is pumpkin bread good for you?

Pumpkin is not only a delicious fall flavor, but it’s also packed with nutrients. Pumpkin is a good source of fiber, which can help to promote a healthy digestive system. The fruit is also rich in antioxidants and vitamins A and C. So, not only does pumpkin bread taste great, but it’s also good for you!

Is pumpkin bread good for diabetics?

Pumpkin bread can be a good option for diabetics, as long as it’s made with healthy ingredients. T

Why is my pumpkin bread gummy?

If your pumpkin bread is gummy, it may be due to too much moisture in the batter. Make sure to drain any excess liquid from the canned pumpkin before adding it to the batter. You can also add a bit more flour to thicken up the batter.

How long will pumpkin bread last?

Pumpkin bread will last for 3-4 days when stored in an airtight container.

Can you freeze pumpkin bread?

Yes, you can freeze pumpkin bread! Wrap the cooled bread tightly in plastic wrap and place it in the freezer. Pumpkin bread will keep for 2-3 months in the freezer.

Why is my pumpkin bread dry?

There are a few reasons why your pumpkin bread may be dry. If you overbake the bread, it will become dry and crumbly. Be sure to check the bread for doneness around the 30-minute mark. Another reason for dry pumpkin bread is using too much flour. When measuring the flour, be sure to use the spoon and level method. Too much flour will result in a dry, dense bread.

Can I leave pumpkin bread out overnight?

Pumpkin bread is best stored in an airtight container at room temperature. If you leave the bread out overnight, it will become dry and stale.

How can I tell if my pumpkin bread is done?

To test if the bread is done, insert a toothpick into the center of the loaf. If the toothpick comes out clean, the bread is done. You can also check for doneness by lightly pressing your finger into the center of the loaf. If the bread springs back, it’s ready to be removed from the oven.

More Recipes like this:

Easy Pumpkin Spice Biscotti

Easy Pumpkin Pudding Cake- BEST Fall Recipe

Vegan Maple Pumpkin Pie

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Pumpkin Butterscotch Bread with Nutella

Pumpkin Butterscotch Bread with Nutella is a delicious quick bread made with warm fall spices. Filled with pumpkin, swirls of Nutella, and butterscotch chips…the quick bread is decadent and delightful!
Prep Time10 mins
Cook Time1 hr
Course: Dessert
Cuisine: American
Keyword: Chocolate, pumpkin
Servings: 1 loaf
Author: Lora

Ingredients

  • 1/2 cup butter softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 cup canned pumpkin
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon nutmeg
  • 1/2 cup butterscotch chips
  • 4 tablespoons Nutella

Instructions

  • Preheat oven to 350 F.  Lightly butter a 9-by-5 inch loaf pan and line with parchment, leaving a 2-inch overhang on all sides; butter parchment. In a medium bowl, whisk together flour, baking soda, and spices.
  • In a large bowl, beat the butter with the sugar until light and fluffy (about 5 minutes). Add the eggs and beat to combine. Mix in the pumpkin mixture.  With mixer on low, add flour mixture. Fold in the butterscotch chips
  • Spread one-third of the batter in the prepared pan. Then spread half of the nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.
  • Bake for about 30 mintues at 350 F. Then lower heat to 325 F, and bake for about another 25-35 minutes ( keep checking the bread the last 10 minutes),toothpick inserted in center comes out clean. Cool 10 minutes, and then remove by lifting up with parchment paper. Slice and serve.
Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
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Comments

  1. A Thought For Food says

    September 23, 2010 at 12:56 am

    Something must be in the air… because everyone is posting Nutella recipes. It's absolutely hilarious. This one looks particularly delicious and I'm loving the combo with the pumpkin.

    Reply
  2. Sara says

    September 23, 2010 at 1:03 am

    I love the pairing of Nutella with Pumpkin! Great recipe! 🙂

    Reply
  3. Savoring Italy says

    September 23, 2010 at 2:19 am

    It's because it's so good Brian.lol.I am done with nutella ideas…for maybe a few days;)Happy you are diggn it.thank you!

    Reply
  4. Ana - El dia mas dulce says

    September 23, 2010 at 6:48 am

    I love nutella. It's a great idea.

    Mi ingles no es muy bueno, te leo aunque hay cosas que tengo que traducir. Si necesitas algo o te puedo ayudar con algo en español, aqui estoy.

    Reply
  5. Evan B says

    September 23, 2010 at 10:57 am

    I would never have thought of adding all those different flavors! It sounds absolutely fantastic!

    Reply
  6. Karen says

    September 24, 2010 at 3:26 am

    I'll take Nutella over chocolate any time! This looks fantastic…love the combo with the pumpkin!

    Reply
  7. Ethan says

    September 24, 2010 at 4:15 am

    Ok, so here's the thing about me and nutella. If it's in the pantry, i'll eat it with a spoon. So I choose not to have it in the house.
    I curse you for wanting me to buy it again for this recipe!

    Reply
  8. Savoring Italy says

    September 24, 2010 at 2:19 pm

    Thank you Karen:)It was yummy!

    Ethan,I have the same problem!Sorry I got you into Nutella again:)

    Reply
  9. The Mom Chef says

    September 26, 2010 at 7:14 pm

    That is an amazingly moist looking bread. I've never had Nutella, but every recipe I look at lately includes it and people keep raving about it. I may just have to give in and try.

    Reply
  10. C&C Cakery says

    September 28, 2010 at 2:43 am

    We never have nutella in our house – it's way too dangerous to have around. I may just have to make an exception for this recipe. You've turned me to the dark side!

    Reply
  11. Spoon and Chopsticks says

    October 5, 2010 at 8:04 pm

    I like the colour of this bread. Looks rich and delicious. I don't use Nutella much but its good to know about its uses…

    Reply
  12. Bridget says

    October 10, 2010 at 2:43 am

    incredible!! I just made this and it is just as wonderful as it looked on your blog 🙂

    Reply
  13. Sarah says

    October 12, 2010 at 2:29 am

    Ahhh this looks so amazing! So glad I found your blog 🙂

    Reply
  14. Sylvie @ Gourmande in the Kitchen says

    March 2, 2011 at 4:48 am

    Ooo, now you see I would not have thought of that combo, and that is why you are the Cake Duchess 🙂

    Reply

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Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. We work hard to create recipes that are inclusive of many sorts of diets, but do not follow one diet. Read More

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