Can I make Nutella Swirl Bread ahead of time?

Yes, Nutella Swirl Bread can be made ahead of time and stored easily. You can bake it a day in advance and keep it in an airtight container at room temperature. For longer storage, refrigerate it for up to a week or freeze it for up to three months. Simply reheat slices before serving to restore that fresh, soft texture.

How do I keep my Nutella Swirl Bread moist?

To keep your Nutella Swirl Bread moist, avoid overbaking and always measure ingredients accurately. Using room-temperature butter, eggs, and milk helps create a smooth batter. Storing the bread properly in an airtight container also prevents it from drying out.

Can I add extra Nutella to the recipe?

You can add extra Nutella to your Nutella Swirl Bread if you prefer a richer chocolate flavor. However, be careful not to overdo it, as too much Nutella can make the bread dense and overly sweet. A balanced swirl ensures the perfect texture and taste.

What can I use instead of hazelnuts in Nutella Swirl Bread?

If you don’t have hazelnuts, you can substitute them with almonds, pecans, or walnuts. These alternatives still provide a nice crunch and pair well with the chocolate flavor in Nutella Swirl Bread. You can also omit nuts entirely if you prefer a nut-free version.

Nutella Swirl Bread Easy Recipe (Best Homemade)

Name: Nutella Swirl Bread
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1/2 teaspoon salt; 2 teaspoons baking powder; 1 cup granulated sugar; 1/2 cup unsalted butter, room temperature; 2 medium eggs; 2 teaspoons vanilla extract; 2/3 cup milk; 1/2 cup Nutella; 2 tablespoons cocoa powder; 1 tablespoon warm water; 1/4 cup chopped toasted hazelnuts; 2 tablespoons all-purpose flour (for streusel); 2 tablespoons brown sugar; 1/4 teaspoon salt (for streusel); 2 tablespoons chilled butter (for streusel); 1/2 cup chopped toasted hazelnuts (for streusel)

Description

Nutella Swirl Bread is a soft, moist sweet loaf with ribbons of chocolate-hazelnut spread swirled through vanilla batter and finished with a crunchy hazelnut streusel topping. It is perfect for breakfast, brunch, dessert, or an afternoon treat with coffee.

Ingredients

Scale

2 1/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup granulated sugar
1/2 cup unsalted butter, room temperature
2 medium eggs
2 teaspoons vanilla extract
2/3 cup milk
1/2 cup Nutella
2 tablespoons cocoa powder
1 tablespoon warm water
1/4 cup chopped toasted hazelnuts
2 tablespoons all-purpose flour (for streusel)
2 tablespoons brown sugar
1/4 teaspoon salt (for streusel)
2 tablespoons chilled butter (for streusel)
1/2 cup chopped toasted hazelnuts (for streusel)

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Instructions

Preheat the oven to 350°F (175°C) and grease a 9 x 5-inch loaf pan well.
Make the streusel topping by combining 2 tablespoons flour, 2 tablespoons brown sugar, and 1/4 teaspoon salt in a small bowl. Cut in 2 tablespoons chilled butter until crumbly, then stir in 1/2 cup chopped toasted hazelnuts. Set aside.
In a medium bowl, whisk together 2 1/4 cups flour, 1/2 teaspoon salt, and 2 teaspoons baking powder.
In a large bowl, cream 1 cup sugar with 1/2 cup room-temperature butter until light and fluffy.
Add the 2 eggs one at a time, mixing well after each addition. Stir in 2 teaspoons vanilla extract.
Add the dry ingredients and 2/3 cup milk alternately to the butter mixture, mixing just until combined.
In a small bowl, stir together 1/2 cup Nutella, 2 tablespoons cocoa powder, 1 tablespoon warm water, and 1/4 cup chopped toasted hazelnuts.
Divide the plain batter evenly between 2 bowls. Stir the Nutella mixture into one bowl to make the chocolate batter.
Spoon alternating scoops of vanilla batter and chocolate batter into the prepared loaf pan.
Use a knife to gently swirl the batters together lengthwise to create a marbled effect.
Bake for 40 minutes, then remove the loaf from the oven and sprinkle the streusel topping evenly over the top.
Return the pan to the oven and bake for 20 minutes more, loosely covering with foil during the last 10 minutes if the top begins to brown too quickly.
Check for doneness by inserting a knife or toothpick into the center; it should come out clean or with a few moist crumbs.
Let the bread rest in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Notes

Use room-temperature butter, eggs, and milk for a smoother batter and more even texture.
Do not overmix the batter or the loaf may become dense.
Toast the hazelnuts before using for deeper flavor and better crunch.
Cover the loaf loosely with foil near the end of baking to prevent the streusel from overbrowning.
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Freeze the cooled loaf or individual slices for up to 3 months, tightly wrapped.
Warm slices slightly before serving for the best texture and flavor.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 372
Sugar: 28 g
Sodium: 227 mg
Fat: 19 g
Saturated Fat: 8 g
Unsaturated Fat: 9 g
Trans Fat: 0.3 g
Carbohydrates: 47 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 59 mg