Gluten-Free Nutella Bread
Indulge in the rich, chocolatey delight of Gluten-Free Nutella Bread—a crowd-pleasing treat that's perfect for breakfast, dessert, or a midday snack. This easy-to-make loaf features a tender crumb thanks to the blend of gluten-free all-purpose flour, creamy butter, and a dash of milk, all swirled with generous ribbons of luscious Nutella for a decadent touch. Simple yet visually striking, the signature Nutella swirls make each slice as beautiful as it is delicious. With just 15 minutes of prep time and a one-hour bake, this gluten-free recipe is a must-try for Nutella fans and anyone seeking a home-baked treasure that suits a gluten-free diet. Serve it as-is or with a dollop of whipped cream for an extra-special treat!
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Recipe Information
Ingredients
- 240 g Gluten-Free All-Purpose Flour
- 2 tsp Baking Powder
- 0.5 tsp Salt
- 115 g Unsalted Butter
- 200 g Granulated Sugar
- 2 pcs Large Eggs
- 1 tsp Vanilla Extract
- 120 ml Milk
- 150 g Nutella
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, allowing extra to hang over the edges for easy removal.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
Add the eggs one at a time to the creamed mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
Spoon 1/3 of the batter into the prepared loaf pan. Add half of the Nutella (about 75g) in dollops over the batter. Use a knife to swirl the Nutella into the batter gently.
Repeat with another 1/3 of the batter and the remaining Nutella, swirling once more. Top with the remaining batter and make a final swirl on the surface.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center of the bread comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then use the parchment overhang to lift it out onto a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
3515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.7 g | 203% | |
| Saturated Fat | 105.2 g | 526% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 2349 mg | 102% | |
| Total Carbohydrate | 517.2 g | 188% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 288.4 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 422 mg | 32% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 975 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
