Nutella Peanut Butter Bread — Easy, no-mixer quick bread baked in a loaf pan that tastes like cake! Nutella is swirled inside and on top of the peanut butter bread, because why not?!
Nutella Peanut Butter Bread
Nutella Layered and Swirled Peanut Butter Bread
This Nutella and peanut butter cake is an easy quick bread batter that’s whisked together in one bowl without needing to use a mixer. It’s so easy that the first 7 ingredients — including buttermilk, coconut oil, and peanut butter — are all just added together, before folding in the dry ingredients.
Buttermilk helps keep breads and cakes soft, springy, bouncy, tender, with the perfect balance of density and fluffiness. The results are unparalleled.
In conjunction with the the buttermilk and coconut oil, the peanut butter helps keep the bread moist and soft, without being overpowering.
The top is like the most perfect tasting muffin top. Shiny and dense, but with big chocolate Nutella rivers winding over it.
And there’s the soft, buttery interior, with Nutella bisecting it. It’s like a layer cake, without any of the work.
- 1 large egg
- 3/4 cup buttermilk
- 1/2 cup light brown sugar, packed
- 1/3 cup creamy peanut butter
- 1/4 cup granulated sugar
- 1/4 cup coconut oil, melted (canola or vegetable oil may be substituted)
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- pinch salt, optional and to taste
- about 2/3 cup Nutella for layering inside the loaf
- about 1/4 cup Nutella for swirling on top the loaf
- Preheat oven to 350F. Spray a 9-by-5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside (don’t use an 8-by-4-inch pan; it’s too small)
- In a large bowl, whisk together the first 7 ingredients, through vanilla.
- Add the flour, baking soda, optional salt, and stir until just combined; don’t overmix. Batter will be very thick and lumpy. Don’t try to stir the lumps smooth.
- Turn about 2/3 of the batter out into prepared pan (just eyeball it), smoothing the surface lightly with a spatula; set aside remaining batter.
- Evenly pour about 2/3 cup Nutella over the batter (just eyeball it), smoothing it lightly with a spatula to push it into the corners and cover the surface completely.
- Top with the remaining batter, smoothing it lightly with a spatula.
Drizzle about 1/4 cup Nutella (just eyeball it) over the top for swirls. Make sure there aren’t any large, concentrated blobs because they could cause the top to fall upon cooling. To create the marbled pattern shown, I made 3 long, parallel lines, like train tracks. Then with a toothpick, I went up-and-back horizontally (perpendicular to the train tracks), covering the length of the pan until it was completely swirled. Make swirls in whatever way is easiest for you.
- Bake for 40 to 45minutes (I baked 42), or until top is set and firm, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
- Allow bread to cool in pan for at least 30 minutes before turning out onto a wire rack to cool completely. Note that bread may fall a bit in the center as it cools. This is to be expected because it’s very weighed-down with Nutella.
Microwaving the jar of Nutella for 15 to 30 seconds, or as needed, makes pouring and spreading it easier.
Yum yum, these looks superb. Thanks for sharing
- Miami Food Network -
How to Store Nutella Peanut Butter Bread
This Nutella peanut butter bread will keep airtight at room temperature for up to 5 days, or may be frozen for up to 6 months.
Can I Use a Buttermilk Substitute?
You can make buttermilk by souring your own milk. Add about 2 tablespoons vinegar or lemon juice to 1 cup milk, wait for 10 minutes for it to curdle, then use as indicated.
If you don’t routinely keep buttermilk on hand, I highly recommend this Powdered Buttermilk. If you don’t use buttermilk much, but sometimes see a recipe that needs a half cup, but because you think you won’t use the rest of the jug before it goes bad, you opt of trying the recipe, then this powder is your new best friend.