Nutella Bread
February 5, 2010 
It's World Nutella Day. I'll bet some of you didn't even know that! It's a day created for Nutella lovers by Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso. Bloggers from all around the world post recipes made with Nutella and Sara and Michelle will both have a roundup of all the recipes on February 8th. if you head on over to World Nutella Day and click on "Nutella Recipes" you can see recipes from years past.
We love this bread. I double the recipe when I make it and bake two loaves at a time and freeze one. Then when my boys come home from college, I can just take one out. It's great for a snack but it's especially good for breakfast with a cappuccino. I keep it sitting on the kitchen island, in a glass domed cake stand, and it looks so pretty.
If you have never bought Nutella, it is a chocolate hazelnut spread that is very popular in Europe. In Italy, it is eaten often at breakfast. You can usually find it in your grocery store right next to the peanut butter.
Nutella Bread
adapted from Lauren Chattman's Cake Keeper Cakes
for a printable recipe, click here
makes one loaf
Ingredients:
- 1-1/2 cups all purpose flour, plus more for dusting
- 1/4 teaspoon salt
- 3/4 teaspoon baking powder
- 2 sticks unsalted butter, room temperature (16 tablespoons, or 1 cup)
- 1-1/4 cups sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- One 13-ounce jar Nutella
Instructions:
Preheat the oven to 325 degrees. Lightly grease and flour a 9x5 inch loaf pan, tapping out any excess flour. (I like to brush the loaf pan with melted butter, lay a cut sheet of parchment paper on the bottom of the pan, butter that and then flour the entire inside and then tap out the excess. It ensures that your bread comes out perfectly.) In a medium bowl, whisk the 1-1/2 cups of flour with the baking powder and salt and set aside.
In a large bowl beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, add the eggs, one at a time, making sure each one gets incorporated before adding the next one. Add the vanilla extract. Add the flour mixture in 3 batches, beating at low speed between additions until incorporated. Continue to beat for 30 seconds longer.
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 the cake for about 1 hour and 10 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours. Cut the cake into slices and serve.
The pound cake can be kept in an airtight container at room temperature for up to 3 days. It can also be wrapped tightly and frozen.
Reader Comments (83)
Dear Italian Dish,
I LOVE this recipe and have made it about a half dozen times now. The first loaf was perfect! Every one since then it has had issues . . . mostly with the Nutella sinking to the bottom and the top "caving" in as it starts to cool. In today's baking of the bread I took your suggestion to heart and put about 1/2 of the total batter on the bottom and then divided the remainder in half for the other two layers. From the outside (it's still cooling) the Nutella looks more evenly spread. However, the top still sunk. So, when flipping it out of the pan I left it upside down to cool and it sunk a little from the bottom, but looks as though the top filled back in. After about an hour of cooling, I flipped it back right side up and it looks flat on the top. I haven't cut it yet as I want it to cool more, but I'll let you know. My skewer comes out clean so I feel it's ready to come out of the oven . . . just don't understand the sinking problem. I'll let you know once I cut it. No matter what, the bread is always a hit . . . I'm just a perfectionist and want it looking perfect!
From The Italian Dish:
Judi: I so know what you mean. Every time I make this bread, it comes out differently! I've never figured it out. I got lucky the day I made it for the post because it turned out really nice. Either way, it always tastes good! Thanks for writing in.
I made this for dessert for a football party. It was a hit! I stashed the leftovers for myself for the next day
The interesting information, the tonic on a note! Would be so hard for me to part with an entire jar of Nutella though. I would have to make sure I had another full jar in stock before proceeding with this recipe:)
Has read all in detail, excellent blog! My skewer comes out clean so I feel it's ready to come out of the oven . . . just don't understand the sinking problem. I'll let you know once I cut it. No matter what, the bread is always a hit . . . I'm just a perfectionist and want it looking perfect!
Hi there! I've just found your blog whilst looking for a nutella bread cake and I'm so happy to have found you! This recipe looks absolutely wonderful, I've put it up on my blog http://thespicyitalianlife.blogspot.com/ of course with all the appropriate links back to you. I hope it's ok with you, but I really felt the need to share it and keep it on my blog so I can easily find it :)
On the post I made, clicking through the post title links back to this page of yours with the recipe and so does a link inside the post description! :) Thank you so much for this recipe and I will definitely be a regular visitor to your blog now :)
Oh I love nutella! Recipe saved.
Hi Elaine!
Was fortunate enough to come across your site and wanted to say THANK YOU for having such an amazing collection of recipes. Not to mention the beautiful photos that accompany them. Your recipes are spot on and so easy to follow. Made the Nutella Bread last week and it was gone in less than 2 days! Even I, who am not a fan of "sweets", had to go back and take a second piece.
Plan on making another one to take to a holiday gathering this weekend and already put the address of your site in my bag, because, I am certain, there will be numerous requests for the recipe! Take care and thanks again for a really WONDERFUL site.
Maria
I made one of these over Christmas. Wish I had seen your blog first. All the questions I ended up having at the end would have been answered. And your pics were great. I kept questioning whether I had done it right or not. Next time (and there WILL be a next time) I will be more confident!
I just made this today and its SO DELICIOUS! this recipe is PERFECT! my husband loves this and wont even let me give it to his mom. :) lol. Thanks for sharing this awesome recipe:)
This looks so absolutely wonderful that I'm a little afraid to make it. I don't think I could stop myself from eating the whole thing!!
im craving this however we cant have eggs! what would you use instead of eggs as we do not eat eggs?
Great tasting but all the nutella sunk to the bottom even though I put a layer on the very top. Still good and my husband loved it!!
Thanks for sharing this wonderful recipe. It really looks delicious of course it is because of nutella which is my favorite. I try this recipes at home.
I found your blog and this recipe about a month ago. It was a big hit with my family. Now today I am looking at another website and see this recipe by it's originator, Lauren Chattman from Food and Wine magazine. I thought it looked suspiciously like the same recipe, so I compared the two. I know that you mention with your recipe "adapted from Lauren Chattman", but the truth is that you just copied her recipe! To "adapt" a recipe implies that YOU, yourself, made enough changes in both the ingredient list and the instructions/procedures that it is basically now a totally new recipe, but by saying "adapted by" you are acknowledging and giving credit (where credit is due) for the IDEA of the recipe which came from the originator. If you are just reposting someone else's original recipe (whether they adapted it or not... in this case it looks like Lauren Chattman adapted one of her own original recipes to come up with her own Nutella Swirl Bread recipe), you should be clear who's recipe it is and not put "adapted from" when it wasn't really adapted by you personally at all. Hope this friendly reminder and explanation is helpful to you for the future. It might possibly spare you some grief!
From The Italian Dish:
Ana: Whenever I share a recipe on my blog from somewhere else, I always write "adapted from" if I change anything within that recipe - even if it's just in the text of the method or the instructions or anything. I don't want people thinking that it is the exact recipe, verbatim, from the cookbook or magazine, if I have reworded it in any way. If I write an original recipe and someone changes it a little on their blog, I would hope that they would write "adapted from". I'm not trying to get away with anything here - in fact, it's just the opposite. I would never not give credit where credit is due.
I'm most suspicious of this http://belgiumfoodie.blogspot.com/2010/11/nutella-bread.html#comment-form. Are they the same? A previous comment alerting on this was removed. Why so deceptive.
Made this nutella bread today..came out delicious! Thanks..love your site and the photos which help to actually see how the recipe progresses!!
This Nutella Bread is fantastic! It was a huge hit with family and friends.A perfect breakfast treat,so yummy as a snack...but elegant as the finale of a dinner party. It can be toasted under the broiler and spread with a bit of nutella and topped with gelato.....it'll bring a tear to your eye.Yeah, it's that good! Thanks Elaine!
I made this today and even cooking it for 20 minutes longer, it was not done in the middle. Has anyone tried mixing the Nutella into the batter instead of layering?
@Melissa..I cooked it at 325 degrees but left it in and kept testing with a toothpick..it was done after 30 min longer for me...I guess it depends on your oven..but mixing the Nutella in would make it more of a "chocolate"looking bread as opposed to the "layering" effect...hope this helps!
I have this in the oven right now! Looks delicious but also huge! Think if I was to make it again I'd split it in to two!
Before I went to the supermarking, I see the Nutella. Just thiking ,Oh, this is chocolate jam. Now, I see the Nutella bread. I want to try to do it. Hope I can make it delicious.
I made this last week and it was totally delicious. Absolutely loved it :)
I JUST LOVE TO MAKE THIS CAKE,,THE HAZELNUT NUT LAYERS IS JUST ME... THANKS Q D F
My family loved the Nutella Bread especially the little crunchy crust around the edges. Has anyone come up with an idea of how to keep the Nutella from sinking? I tried the suggestion on 2/3 of the batter on the bottom to no avail.
This recipe got rave reviews from my coworkers. I highly recommend putting the Nutella in a cup of hot water before putting it in the pan. This helps it to not sink to the bottom of your pan.
Thanks, Rachel M. I will try it.
Renee
Yahoo!!! Success! Thanks to Rachel M. I warmed the Nutella, used Elaine's suggestion of using 2/3 of the batter on the bottom, and the bread came out perfectly, nicely domed top, swirly chocolate center, just wonderful.
I made this today and it's delish. I used a half a jar of nutella and it was more than enought. I would swirl in no more than 5 or 6 table spoons.
Thanks for this recipe and this great site!! I've loved Nutella since I was a kid and everyone always fights over it. I will try this as soon as I can. Sounds like a true winner! Thank you.
Liked this recipe....do you have an option of making it without egg?
It is a quite beautiful breakfast that my kids are going to love! Thanks for sharing..