Whole Wheat Nutella Pumpkin Bread

There is not much to say when it comes to Nutella. It’s good with EVERYTHING! In America we pronounce it, Na-tell-uh. I recently learned that the French say Nutella New-tell-uh, with the emphasis on the NEW. Ever since learning this (and wanting desperately to go to Europe), it’s made me feel more European by pronouncing it the French-way. 🙂 It’s catchy…and pretty soon, you’ll catch yourself saying it too!

Anyway…back to what we’re talking about: Nutella Pumpkin Bread. This bread (more of a dessert than anything) is very tasty…reigning in Fall. It’s basically pumpkin bread with a chocolaty crust. So delicious!

Whole Wheat Nutella Pumpkin Bread

adapted from Whole Foods


  • 1/2 cup all-purpose flour
  • 1/2 cup flaxseed meal (ground flaxseed)
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 6 tablespoons turbinado sugar
  • 1/3 cup canola oil
  • 1/3 cup honey
  • 1/3 cup skim milk
  • 1 15 ounce can pumpkin
  • 1 egg
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350°.
  2. Mix the dry ingredients (through turbinado sugar) in a bowl.
  3. In a separate bowl, mix the rest of the ingredients (wet).
  4. Pour the wet ingredients onto the dry ingredients and stir until just combined.
  5. Transfer batter to a greased loaf pan and spoon two 1 tablespoon drops of Nutella.
  6. Swirl the Nutella around on the top with a knife.
  7. Bake on a baking sheet for 50-60 minutes or until a toothpick comes out clean.

Servings: 8-10


  1. Okay- I’m a little behind. This is the first time visiting your sight and I LOVE IT! It is soooo cute and I love your ideas and your writing!! And this pumpkin bread… mmmmm- makes me miss fall in the states! All the pumpkin spiced stuff. Anyway, I will definitely be checking back in regularly to hear about your house and food updates!

    1. Turbinado sugar is a natural brown colored sugar. You may see it called ‘sugar in the raw’ too. It’s a good natural substitute for your typical refined sugar and also for brown sugar that is made by just adding molasses to the refined sugar.
      I am all about ingesting the least amount of processed foods as possible, and this is just one good step towards that.
      I find that using turbinado sugar on top of cookies, pies or muffins creates a great crunchy crust too!

  2. I just made this last night, and it’s SO good! I am officially hooked on your recipes and super excited to try more!

  3. I made it a week ago and it was very very moist, in a bad way. I still ate it and my toddler ate a bit of it too but I wonder if its supposed to be extra moist and I just didn’t like it. The only thing I didn’t do was to add the Nutella, other than that, I followed your directions to an t 🙂

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