Pumpkin Nutella Swirl Bread


Home-baked bread doesn't have to be difficult. Zoe Francois and Jeff Hertzberg, authors of Holiday and Celebration Bread in Five Minutes a Day, joined us to share a delicious recipe perfect for Fall!

For more information on the new book and so much more, visit Jeff and Zoe's website.

Pumpkin Nutella Swirl Bread

Makes enough dough for at least two 2-pound loaves. The recipe is easily doubled or halved.


All-purpose flour 7 cups 2 pounds, 3 ounces 990 grams

Granulated yeast(1) 1 tablespoon 0.35 ounces 10 grams

Kosher salt (1) 1 tablespoon 0.6 ounce 17 grams

Pumpkin pie spice (2) 1 1/2 tablespoons

Lukewarm water (100F or below) 1 cup 8 ounecs 195 grams

Honey 1/2 cup 6 ounces 170 grams

Vegetable oil 1/2 cup 3 1/2 ounces 98 grams

Pure vanilla extrat 1 teaspoon

Canned pumpkin puree or a “pie” pumpkin for roasting 1 3/4 cups 15 ounces 425 grams

Egg yolk wash (1 yolk beaten with 1 tablespoon water), for brushing the loaf

Nutella 3/4 cup

(1) Can decrease (see pages 15 and 33).

(2) Or mix together 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon freshly grated nutmeg, and 1/4 teaspoon ground allspice.

1. Mixing and storing the dough: Whisk together the flour, yeast, salt, and spices in a 5-quart bowl or a lidded (not airtight) food container.

2. Combine the liquid ingredients with the pumpkin puree and mix them with the dry ingredients without kneading, using a heavy-duty stand mixer (with paddle), Danish dough whisk, or spoon. You might need to use wet hands to get the last bit of flour to incorporate if you’re not using a machine.

3. The dough will be loose, but it will firm up when chilled. Don’t try to use it without chilling for at least 3 hours.

4. Cover (not airtight), allow to rest at room temperature for 2 hours, and then refrigerate.

5. The dough can be used as soon as it’s thoroughly chilled, at least 3 hours. Refrigerate the container and use over the next 5 days.

Baking Day

1. To bake: Generously grease a parchment-lined 8 1/2 × 4 1/2-inch nonstick loaf pan. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a rough ball by stretching the surface of the dough around to the bottom, rotating the ball a quarter-turn as you go.

2. Roll the dough out to a ?-inch-thick rectangle, about 12 × 15 inches. As you roll out the dough, add flour as needed to prevent sticking.

3. Spread the Nutella evenly over the dough.

4. Starting with the long side of the dough, roll it up into a log. Pinch the seam closed. Stretch the log until it is about 2 inches thick. Cut the log in half, lengthwise. Twist the 2 long pieces together, with the cut side facing up. Form an oval with the ends together and place in the prepared pan.

5. Cover loosely with plastic wrap and allow to rest at room temperature for 90 minutes.

6. Preheat the oven to 350F, with a rack placed in the center of the oven.

7. Bake the loaf for about 45 minutes, or until golden brown and well set.

8. Allow to cool on a rack completely before eating (good luck with that!).