A warm slice of Pumpkin Banana Bread with Nutella Swirl is all the fall feels in a loaf pan. This is the best bread recipe for pumpkin spice season! It’s moist, full of warming spices, and the Nutella swirl throughout the bread is everything.
Fall is just around the corner…. Can you feel the magic yet?
I am 100% ready for the cooler weather right now. As much as I love summer, I tend to be over it real quick. I’m more of a sweater-loving, pumpkin spice inhaling, cozying up in tons of blankets kind of gal, after all.
When it comes to fall, it’s all about pumpkin.
Pumpkin spice, roasted pumpkin puree, pumpkin ALL THE THINGS.
However, I am not a traditional PSL person. I love pumpkin spice, but when it comes to the PSL craze, I just want to get that fix at home!
This is yet another reason to stay in and bake.
The moist, dense, and flavorful bread is full of pumpkin spice goodness. There’s also a bonus of a gorgeous Nutella swirl on the inside as well!
The chocolate and hazelnut flavors pair perfectly with pumpkin and banana, making this the one and only bread I want to eat for the rest of the season.
It all comes together in one bowl, too!
This Recipe’s Must-Haves
Then you just pour the batter into a loaf pan and use your trusty knife to swirl in the Nutella.
How To Make Pumpkin Banana Bread
As I mentioned before, the batter comes together easily in one bowl. All you need is a spoon to stir it all together!
Layer With Nutella
Then you layer the batter and Nutella in the loaf pan! The best part is getting that Nutella layer in a nice, big, and thick swirl across the batter.
The recipe tells you exactly how to layer it all up. That way you get Nutella throughout the bread, and not just in a swirl on top of the bread.
Thus the magic of this pumpkin banana bread!
Bake it up and sit back to enjoy the scent of pumpkin spice that fills your entire home… It’s like a pumpkin spice candle, but BETTER.
How to freeze pumpkin banana bread
Be sure to let the loaf cool completely before you freeze it. If you don’t, then the condensation will result in a soggy bread that no one likes.
Wrap the entire loaf in plastic wrap several times very tightly to help hold the shape and lock in the flavor. Then add that wrapped loaf to a large freezer storage bag to prevent moisture from getting in.
You can freeze it for up to 3 to 4 months in the freezer! To thaw, just set it out on the counter in the packaging until it reaches room temperature. Then unwrap and serve!
If you want you can also freeze the bread in individual slices. Wrap each slice tightly with several layers of plastic wrap, then add the slices to a large freezer storage bag. That way you can remove the slices individually as needed, so you don’t have to thaw the entire loaf. Again, let thaw at room temperature in the plastic wrap, then unwrap and enjoy!
Does banana bread have to be refrigerated?
Note that banana bread should always be kept in plastic wrap, aluminum foil, or in an airtight container to keep it from drying out. Just make sure that you let the bread cool completely before you wrap it up! This will help prevent the bread from getting soggy and also prevent mold from forming quickly.
You can extend the life of your pumpkin banana bread for up to a week by refrigerating it (wrapped tightly in plastic wrap or foil). Otherwise it only lasts a few days at room temperature.
More bread recipes: Double Chocolate Avocado Banana Bread / Banana Bread with Maple Bourbon Glaze / Gingerbread Challah Bread
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla
- 2 ripe bananas, mashed
- 1/2 cup canned pure pumpkin
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 teaspoon pumpkin pie spice
- 2 cups all purpose flour
- 1 cup Nutella
- Preheat oven to 300˚F. Lightly spray a 9x5-inch loaf pan with cooking spray. Line the bottom of the pan with parchment paper so the ends hang over the pan edges. Spray again with a light coat of nonstick spray. Set aside.
- Add sugar and oil to a large bowl. Stir to combine. Add eggs and vanilla, stirring until smooth.
- Add banana, pumpkin puree, baking soda, salt, and pumpkin pie spice. Stir until combined. Fold in flour, stirring until just combined.
- Add 1/4 of the batter to the bottom of the prepared pan. Dollop 1/3 cup of Nutella over the batter and use a table knife to swirl the Nutella throughout the batter.
- Top with 1/3 of the remaining batter in an even layer, then swirl with another 1/3 cup of the remaining Nutella.
- Add the remaining batter on top in an even layer. Finish with the remaining Nutella dolloped on top, and give it a final swirl as well.
- Bake for 65 to 85 minutes, until a toothpick inserted in the center of the bread comes out clean.
- Cool for 20 minutes in the pan before removing the bread, using the parchment paper as a sling. Place on wire rack to cool completely.
- Slice and serve.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 427Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 37mgSodium: 309mgCarbohydrates: 59gFiber: 3gSugar: 36gProtein: 5g