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
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
1-1/4 cups sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
One 13-ounce jar Nutella
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.
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Reader Comments (30)
What a way to start the day! Thanks and happy Nutella day to you and yours. Julie
I knew but forgot to make something. My husband is nutella crazy and he would love your cake. I am very curious about the knife in your picture. What kind of knife is that?
I had to stop keeping Nutella in the house because it had become an addiction around here. I didn't warn my sweet hubby that I planned to stop buying it. I really felt bad the night I watched him methodically going though my pantry with a spoon in his hand the whole time. To this day I still believe I saw his bottom lip trembling when I told him we didn't have any and why. For this recipe, I will make a trip to the store today. What a beautiful loaf of desert bread. Thanks to you Elaine, I will definitely get a foot rub tonight! I love your website. Thank you ever so much for sharing your recipes will all of us.
WOW! I had stopped buying Nutella, also, because I couldn't stay away from it, BUT, as soon as our pending huge snowstorm allows, I'm going to the store and make this bread. Why didn't someone tell me there's a NUTELLA DAY!
Fell in love with Nutrella while in Venice - a lovely, but simple, breakfast was served in our room each morning - small containers of Nutrella was always on the tray to eat with our breads. I have a jar in my pantry right now and tonight this bread is for dessert!
Oopps! Nutella - not - Nutrella. j
Happy World Nutella Day! Beautiful breatiful bread! Nutella just makes eveything better ; )
From The Italian Dish:
Angela: The knife in the picture is a Wusthof 8 inch Deli Knife: http://tinyurl.com/yhre9kh
This bread looks amazing.... Happy World Nutella Day! Will have to try this recipe, thank you for sharing! :-)
-Natasha
Awesome bread! Especially when someone makes a loaf for you! Yum!!
Happy World Nutella Day! I've made this loaf and it's delicious! Looks beautiful!
2 sticks of butter and a jar of Nutella= heaven! That second loaf would never make it to the freezer!
perfect for breakfast!:)
This looks amazing. 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:)
Holy Hazelnuts! This looks fantastic, Elaine! I hope you stashed one of these in the freezer, because I'm coming over! :D
This looks so good! I've been cruising around on the nutella recipes for World Nutella Day and I think I like yours the best! I didn't participate but My family loves nutella and I am looking for new ideas.
Thanks!
This looks absolutely delicious! I love nutella.
Thank you so much for this fantastic recipe! My husband and I just shared a slice (oh, the willpower), and it's clear this cake is destined to become one of our favorites. Your recipes just do not disappoint -- thanks again!
well, what's not to love about that? although i think i just gained a lb. merely reading this post.
i miss cake. a lot. wah... (sigh)
So delish! I made this yesterday and it is fabulous. My only problem is the Nutella sank to the bottom when it was baking. What did I do wrong?
From The Italian Dish:
Ellen S.: Next time you make this, make sure you have enough batter on the bottom of the pan before you add the first layer of Nutella. Try this and I hope it solves the problem!
Mmm, I've always wondered how people made the insides of bread like this.. now I know!
This looks amazing! I made Banana Nutella Bread (http://www.twohotpotatoes.com/nutella-nectar-of-the-gods/), and it reminded me of how much I underuse Nutella.
Love the blog and the photographs!
Made this bread when we had company over the weekend. It is so delicious! This recipe will definitely stay in my book of keepers! Took the advice to make 2 loaves and froze one for later.
Thinking of making this for my brithday cake in a few weeks. I wonder if I doubled it how it would be in a bundt pan.
From The Italian Dish:
The Food Hunter: I would think that would be a fine idea. A double batch might be too much for a bundt pan, but if it is, you can put the extra in another little loaf pan and make a second smaller cake! Let me know how it turns out!
Hello and thank you for such a wonderful blog. I just found it last week and so far have made this Nutella Bread, the Parmesean Crisps, and I've got your Zucchini Lasagna in the fridge ready to be put in the oven after work!
While I still need to perfect this Nutella Bread (my center sunk like the Titanic) it was good to the last bit. Everyone at work loved it, even the gooey center that perhaps could have been cooked a bit more....Happy Cooking!
Cindy
This looks amazing...I recently bought a jar of Nutella like spread..Banana/ Chocolate...I am going to try making this with that! This stuff taste exactely like Nutella! It also comes in Choc/carmel! oh yum!
(Cost Plus World Trade Market)
This looks delicious. If I made these as mini loaves, what would be the baking time? I'm assuming the baking temperature would remain the same.
My daughters love to dip pretzel sticks into nutella!
From The Italian Dish:
Alice: I have never made these in mini loaves. Great idea! I would bake them at the same temperature, but really cut down the baking time. It will, of course, depend on how small your mini loaves pans are. I would start checking them after about 30 -35 minutes. That is just a guess. Let me know if you make them and how they turn out!