Pumpkin Butterscotch Nutella Bread

by cakeduchess on September 22, 2010 · 17 comments

Pumpkin Bread, let me introduce you to my dear friend, Nutella.

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. 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.
Pumpkin Butterscotch Bread with Nutella
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
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.
Look at that nutella! Doesn’t it make you want to take a bite right now??

{ 17 comments… read them below or add one }

A Thought For Food 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.

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Sara September 23, 2010 at 1:03 am

I love the pairing of Nutella with Pumpkin! Great recipe! :)

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Cake Duchess 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!

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Ana - El dia mas dulce 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.

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Evan B September 23, 2010 at 10:57 am

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

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Karen September 24, 2010 at 3:26 am

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

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Ethan 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!

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Cake Duchess 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:)

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The Mom Chef 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.

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C&C Cakery 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!

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C&C Cakery 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

C&C Cakery 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

C&C Cakery 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

Spoon and Chopsticks 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…

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Bridget October 10, 2010 at 2:43 am

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

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Sarah October 12, 2010 at 2:29 am

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

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Sylvie @ Gourmande in the Kitchen 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 :-)

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