Updated: 11/20/2018 3:44 PM | Print Story |  Email

Pumpkin Nutella Swirl Bread

Zoe Francois and Jeff Hertzberg collaborated once again for their seventh cookbook. "Holiday and Celebration Bread in Five Minutes a Day" features recipies from around the world. They stopped by to show us how to make a Nutella Pumpkin Swirl Bread.

You can meet Jeff on Saturday, December 1st at Magers and Quinn in Minneapolis. He will be signing books from 1:00-3:00 p.m. On Tuesday, December 11th, Zoe and Jeff will teach a cooking class and hold a book signing at Cooks of Crocus Hill in Saint Paul. The cost is $45. 

"Holiday and Celebration Bread in Five Minutes a Day" is available in bookstores and online.

You can follow Zoe on Instagram here.

Pumpkin Nutella Swirl Bread

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

7 cups All-purpose flour
1 tablespoon Granulated yeast
1 tablespoon Kosher salt
1 ½ tablespoons Pumpkin pie spice
1 cup Lukewarm water
½ cup Honey
½ cup Vegetable oil
1 teaspoon Pure vanilla extract
1 3/4 cups Canned pumpkin puree or a “pie” pumpkin for roasting
Egg yolk wash (1 yolk beaten with 1 tablespoon water), for brushing the loaf
¾ cup Nutella


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 8½ × 4½-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 350°F, 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!).