Homemade Nutella bread or cake is a sweet bread made with hazelnut spread swirled inside the batter and baked in a loaf pan for dessert. You can make muffins with this same mix quicker with the same wonderfully sweet flavors too.
Chocolate loaf or muffins are delicious sliced served warm with a cup of coffee. Swirled with vanilla cake batter of sorts you are going to love every bite of this in the morning. A family favorite treat for your family and kids love it. (post may contain affiliate links present)
Bread with Nutella
We share with you How to Roast Hazelnuts in the oven if you want to go all the way out from scratch. Of course you can buy them already like this usually canned at the store to save time too. They are already ground into a peanut butter like spread in a jar to be used inside but fresh on top is a nice touch too.
If you have a stand mixer to mix it all together smoothly that works great. Good old fashioned elbow grease works too though. This is a soft bread but NO active dry yeast is necessary which makes this Nutella bread recipe really simple to bake! Most similar to our moist pumpkin bread but with more of a chocolate flavor.
Table of contents
Unlike sandwich style bread this one is denser and more like sweet bread. NO dough hook or long time for bread to rise in a warm spot in your kitchen necessary this go around. Just mix dry items in a bowl, wet in another and combine both.
Nutella Bread Ingredients
- 2 1/4 c all purpose flour
- 1/2 tsp salt
- Baking powder
- 1 c sugar
- 1/2 c butter softened
- 2 eggs
- Vanilla
- 2/3 c milk
- Chocolate hazelnut Nutella spread
- 2 tbsp cocoa powder
- 1 tbsp water
- 1/4 c hazelnuts chopped
Nutella Banana Bread
To integrate this fruit into the loaf you can choose two ways. Either swap out mashed banana for the same amount of butter instead. OR you can follow our Banana Nutella Muffins and make in a muffin tin for grab and go breakfasts or bake in a loaf pan for the temp. and timing listed below.
Hazelnut Bread Recipe
- Preheat the oven to 350 degrees. Combine the flour, salt and baking powder in a bowl and set it to the side. In another bowl, cream together the sugar and butter until it is light and fluffy. Add in the eggs, one at a time and mix. Add the vanilla and mix.
- Take ½ of the flour mix and add to the batter and combine. Add ½ of the milk and combine. Repeat until both the flour and milk have been incorporated into the batter and everything is thoroughly mixed.
- In a different small bowl mix together the nutella, cocoa powder, hazelnuts and warm water and stir to combine. Divide the flour/sugar batter evenly between 2 bowls and into one, add the nutella/chocolate mix and stir to have one vanilla batter and one chocolate.
- Using a cookie scoop, place alternating scoops of chocolate and vanilla batter into a 9” x 5” baking pan that has been well greased. Using a knife, draw back and forth through the dough lengthwise to swirl the doughs together.
- Place in the oven and bake the bread for 40 minutes or 50 if you aren’t adding the topping.
- Remove and add streusel topping if you’d like with a piece of foil on the top, bake another 10 minutes
- Allow to rest in the pan for about 5 minutes. Serve with Chocolate Gravy.
If you want to bake something else with the same nuts we added some into our Brownies from Cake Mix Devils Food as well. Now the streusel topping listed below is optional. I don’t always add it but if you are a texture person it adds a bit of crunch. It’s pretty this way too. Here’s step by step what we do;
If you do have leftovers you will want to ONLY slice what you will eat right then and there. Leave the rest whole and let it cool completely on a rack. Then wrap plastic wrap tightly all the way around and slide it inside a freezer bag free from air. Keep on the countertop for up to 3 days. In the fridge will last longer but dry it out a bit more.
How to Bake Nutella Muffins
You would use the same batter to make this in a smaller form. Baking of course will take less time this way. You’re talking 18-20 minutes or until the top springs back when touched gently vs. an hour or so in a loaf pan on a baking sheet in the oven. A great option if you have less time or want a grab and go breakfast idea.
A bite of heaven if you ask me. 😉 I mean it is a bit like a chocolate loaf but with a nuttier flavor. Made with ground hazelnuts it isn’t as sweet or dense as a cake but more like a cross between something like a banana bread or loaf made with cocoa powder.
I mean everything in moderation but no it wouldn’t be a health food at all. I would say it is just as nutritious as a small spread of peanut butter on top of toast in general but sweeter for sure.
Nutella Bread
Equipment
- 1 9×5 loaf pan
- 2 bowls
Ingredients
- 2 1/4 c all purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1 c sugar
- 1/2 c butter, softened
- 2 eggs
- 2 tsp vanilla
- 2/3 c milk
- 1/2 c Nutella
- 2 tbsp cocoa powder
- 1 tbsp water
- 1/4 c hazelnuts, chopped
Streusel Topping
- 2 tbsp all purpose flour, topping is optional
- 2 tbsp brown sugar
- 1/4 tsp salt
- 2 tbsp butter, cold
- 1/2 c hazelnuts, chopped
Instructions
- Topping is optional – Combine the 2 Tbsp flour, 2 Tbsp brown sugar and salt in a small bowl. Cut the butter into the mixture using a fork or your hands until the mixture is crumbly. Add the hazelnuts and set aside to be used as the topping later on.
- Preheat the oven to 350 degrees. Combine the flour, salt and baking powder in a bowl and set it to the side. In another bowl, cream together the sugar and butter until it is light and fluffy. Add in the eggs, one at a time and mix. Add the vanilla and mix.
- Take ½ of the flour mix and add to the batter and combine. Add ½ of the milk and combine. Repeat until both the flour and milk have been incorporated into the batter and everything is thoroughly mixed.
- In a different small bowl mix together the nutella, cocoa powder, hazelnuts and warm water and stir to combine. Divide the flour/sugar batter evenly between 2 bowls and into one, add the nutella/chocolate mix and stir to have one vanilla batter and one chocolate.
- Using a cookie scoop, place alternating scoops of chocolate and vanilla batter into a 9” x 5” baking pan that has been well greased. Using a knife, draw back and forth through the dough lengthwise to swirl the doughs together.
- Place in the oven and bake for 40 minutes. Remove and add streusel topping (if you want to add that) with a piece of foil on the top to prevent the streusel from burning, bake another 10 minutes, or until a knife comes out clean. Allow to rest in the pan for about 5 minutes, before removing and allowing to cool completely on a rack.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Turned out great
so glad