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Friday
Feb052010

Nutella Bread

 

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.

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Reader Comments (81)

What a way to start the day! Thanks and happy Nutella day to you and yours. Julie

February 5, 2010 | Unregistered CommenterJulie

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?

February 5, 2010 | Unregistered CommenterAngela@Spinachtiger

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.

February 5, 2010 | Unregistered CommenterLinda

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!

February 5, 2010 | Unregistered CommenterWanda

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!

February 5, 2010 | Unregistered CommenterJudith

Oopps! Nutella - not - Nutrella. j

February 5, 2010 | Unregistered CommenterJudith

Happy World Nutella Day! Beautiful breatiful bread! Nutella just makes eveything better ; )

February 5, 2010 | Unregistered CommenterPaula - bell'alimento

From The Italian Dish:

Angela: The knife in the picture is a Wusthof 8 inch Deli Knife: http://tinyurl.com/yhre9kh

February 5, 2010 | Registered Commenter[Elaine]

This bread looks amazing.... Happy World Nutella Day! Will have to try this recipe, thank you for sharing! :-)

-Natasha

February 5, 2010 | Unregistered CommenterThatsSoYummy

Awesome bread! Especially when someone makes a loaf for you! Yum!!

February 5, 2010 | Unregistered CommenterStan

Happy World Nutella Day! I've made this loaf and it's delicious! Looks beautiful!

February 5, 2010 | Unregistered CommenterIvonne

2 sticks of butter and a jar of Nutella= heaven! That second loaf would never make it to the freezer!

February 6, 2010 | Unregistered Commentermarie

perfect for breakfast!:)

February 6, 2010 | Unregistered Commenteramy

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:)

February 6, 2010 | Unregistered CommenterQ.

Holy Hazelnuts! This looks fantastic, Elaine! I hope you stashed one of these in the freezer, because I'm coming over! :D

February 6, 2010 | Unregistered CommenterSusan @ SGCC

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!

February 6, 2010 | Unregistered CommenterPat

This looks absolutely delicious! I love nutella.

February 7, 2010 | Unregistered CommenterKim

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!

February 9, 2010 | Unregistered CommenterKristina

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)

February 9, 2010 | Unregistered Commenterclaudia @ ceF

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?

February 24, 2010 | Unregistered CommenterEllen S.

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!

February 24, 2010 | Registered Commenter[Elaine]

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!

March 9, 2010 | Unregistered CommenterTwo Hot Potatoes

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.

April 27, 2010 | Unregistered CommenterDiana

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.

June 7, 2010 | Unregistered CommenterThe Food Hunter

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!

June 7, 2010 | Registered Commenter[Elaine]

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

June 15, 2010 | Unregistered CommenterCindy

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)

July 14, 2010 | Unregistered CommenterLeslie

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!

August 15, 2010 | Unregistered CommenterAlice

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!

August 15, 2010 | Registered Commenter[Elaine]

I love this recipe!! I've made about 5 of them so far! They all came out great, though I found that the baking time was quite a bit longer in my oven. Also, I put all the nutella in one layer in the middle of the batter because it seems to go wherever it wants no matter how many layers there are. Great recipe!

September 4, 2010 | Unregistered CommenterJen

Hi there!
This looks wonderful! :) I'd love to make it sometime - on a diet at the moment though :/
Was just wondering, how much exactly is "a stick of butter" - could you use some other method of measurement because in other countries we have different packaging. Thanks!

September 6, 2010 | Unregistered CommenterNemo

From The Italian Dish:

Nemo: So sorry! I try not to do that in my recipes, because I have a lot of readers from other countries, but this one got by me. I will change it in the recipe. A stick of butter is 8 tablespoons, or 1/2 cup of butter. Hope that helps!

September 6, 2010 | Registered Commenter[Elaine]

I made this for dessert for a football party. It was a hit! I stashed the leftovers for myself for the next day. Question: the center of the loaf cracked down the center, similar to the one on the picture with the cutting board and the knife. Why would it do that?
My husband took me to Italy this year for our honeymoon and everything about it was amazing, especially the food. I'm very excited about your site and trying many more of your dishes. Thank you for sharing!

September 26, 2010 | Unregistered CommenterJaimie

Hi! I have made this bread twice now - and it tastes fantastic. The only problem I am having is that Nutella always ends up at the bottom of the loaf - in your picture it looks "centered" and much prettier. Any suggestions???

October 11, 2010 | Unregistered CommenterEllen

From The Italian Dish:

Ellen: Next time you make it, try putting a little more batter in the bottom of the loaf pan. That will help to prevent the Nutella from sinking to the bottom. Hope this helps!

October 11, 2010 | Registered Commenter[Elaine]

okay, this strikes my fancy! this looks delicious. so delicious, in fact, that I may need to whip one up right after I write this. you are so inspiring!

November 16, 2010 | Unregistered Commentertheurbanbaker

Trying to find that deli knife you show in the cutting-board photo -- tried the link you gave:
http://tinyurl.com/yhre9kh ... no luck. Another source link available?
My son is a Nutella fiend. This bread recipe is a must do!!

December 6, 2010 | Unregistered CommenterMarsha

From The Italian Dish:

Marsha:

That link works - I just tried it. Please try it again and let me know!

It's a great knife - I use it for so many things.

December 6, 2010 | Registered Commenter[Elaine]

Thanks so much for posting this recipe! I made a loaf of this to bring to a friend's house, and it was a huge hit!! The nutella sank to the bottom, but I still got a few swirls, next time I'm going to just do one layer in the center and mix less with the knife! Ever try making cupcakes with the batter?? Next time I am definitely making two loaves!! I'll be posting a link to your site for this recipe on my blog this week, check it out!

www.feedyoursister.blogspot.com

January 23, 2011 | Unregistered CommenterElia@feedyoursister

Help! What did I do wrong? My Nutella all sank to the bottom!

February 24, 2011 | Unregistered CommenterDonna

From The Italian Dish:

Donna:

Yes, that's a common problem! I tend to put a little more batter on the bottom of the pan. That helps. But I have to tell you - I've made this bread so many times and it seems every time the Nutella does something different in the pan. It's very unpredictable but nevertheless still delectable!

February 25, 2011 | Registered Commenter[Elaine]

Hi Elaine,

I have made this wonderful recipe about 4 times now, and every time I encounter the same problem- the middle has not cooked enough. I have had to bake it for an additional 20 minutes (on average), but the concern is that the top starts to get a little too crispy, and I take it out while the middle could still probably use another 5-10 minutes. Do you have any suggestions?

April 25, 2011 | Unregistered CommenterErica

Erica, I have the same problem when I make this. I would like to try making it in smaller loaf pans with only one layer of nutella. Any suggestions on how long to bake a smaller loaf?

April 25, 2011 | Unregistered CommenterAlice

From The Italian Dish:

Erica: If you feel the need to bake it longer, simply cover the top with aluminum foil after it's golden brown and the top will be fine for the longer cooking time.

April 25, 2011 | Registered Commenter[Elaine]

Ciao Elaine,
I just found your blog, and subscribed via mail, so I'll be around!! I really like your recipes, I'm in Italy, Livorno,Tuscany,I looove to cook, to bake... for my family ,friends, neighbours... :) Do you speak Italian?
Saluti , & sorry for my rusty english !

May 12, 2011 | Unregistered CommenterCandela

Hello, your Nutella bread sounds great. How many grams would 1 cup of soft butter be???
Lyn

May 19, 2011 | Unregistered CommenterLyn

From The Italian Dish:

Lyn:

140 grams

May 19, 2011 | Registered Commenter[Elaine]

Just want to let you know. Please check the link below. Th post is quite similar and the pictures are the same.

http://belgiumfoodie.blogspot.com/2010/11/nutella-bread.html

Cheers

June 9, 2011 | Unregistered CommenterAppleDanish

From The Italian Dish:

AppleDanish: Wow. Thank you for the heads up. That's just totally wrong - she gave no photo credit. I contacted her. Thanks.

June 9, 2011 | Registered Commenter[Elaine]

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