Nutella-Layered-and-Swirled Peanut Butter Bread {Peanut Butter Loaf Cake}

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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 — 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 Recipe

I set out to make peanut butter bread. You can call it ‘bread’ if it makes you feel better. It’s really more like Nutella and peanut butter cake baked in a loaf pan. But let’s go with bread. Sounds healthier.

The interior is soft, springy, fluffy, with an open crumb. It’s not overly peanut buttery and reminds me of yellow butter cake, minus any butter used in the recipe.

And there’s a layer of Nutella in the middle of the bread, and more Nutella that’s swirled on top.  Anytime I combine peanut butter and Nutella, I’m very happy, and this bread made me jump for joy.

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?!

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.

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?!

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.

If we hadn’t scarfed this loaf in under 2 days, I have a feeling it would make excellent French toast, but it disappeared before I could try that.

This is my idea of ‘bread’, for sure. And since it’s bread, seconds (and thirds) are totally okay.

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?!

What’s in Nutella Peanut Butter Bread? 

To make this easy peanut butter cake, you’ll need: 

  • Egg
  • Buttermilk 
  • Light brown sugar
  • Creamy peanut butter
  • Granulated sugar
  • Coconut oil
  • Vanilla extract
  • All-purpose flour
  • Baking soda
  • Salt
  • Nutella

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?!

How to Make Nutella Peanut Butter Bread

Simply whisk together the sugars and the wet ingredients, then gently stir in the dry ingredients. 

After the batter comes together, turn about two-thirds of it out into a greased 9×5-inch loaf pan, and top it with about 2/3 cup Nutella in an even, smooth layer.

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?!

Top with the remaining batter and add more Nutella for swirls. More is usually better when it comes to chocolate and Nutella, but don’t add more than about 1/4 cup, and make sure there aren’t any large, concentrated blobs.

To make the swirly pattern I did, I started with 3 long train tracks. Then I took a toothpick perpendicular to the tracks, traversing the length of the pan, until it was swirled. Do whatever is easiest for you.

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?!

Bake the peanut butter Nutella cake until the 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 the Nutella peanut butter 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.

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?!

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 Homemade Peanut Butter? 

No, I don’t recommend using homemade peanut butter or natural peanut butter for this loaf cake recipe. A standard peanut butter like Jif or Skippy works best in this peanut butter bread. 

Nutella-Layered-and-Swirled Peanut Butter Bread {Peanut Butter Loaf Cake} - Easy, no-mixer bread baked in a loaf pan that tastes like cake! Recipe at averiecooks.com

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. Shelf stable, keeps for ages.

Can I Use a Coconut Oil Substitute? 

I’m no stranger to using coconut oil in muffins, cakes, bread, cookies and I noticed zero coconut flavor in the cake. Between the peanut butter and Nutella, any coconut flavor is totally masked, but use another oil if you’re more comfortable.

Nutella-Layered-and-Swirled Peanut Butter Bread {Peanut Butter Loaf Cake} - Easy, no-mixer bread baked in a loaf pan that tastes like cake! Recipe at averiecooks.com

Tips for Making Nutella Peanut Butter Bread

One tip that really helps make this easier is microwaving the jar of Nutella for about 15 seconds, or as needed, so that it loosens up. This makes pouring and spreading it on top of squishy raw cake batter so much easier.

Note that blobs of Nutella on top of the peanut butter Nutella cake will be heavy, dense, and could cause the top of the loaf to fall or sink as it cools. I had a couple iffy patches because I got a bit carried away with my swirling. It sure tastes great, but visually-speaking, sunken patches don’t win blue ribbons.

This peanut butter bread is delicious as is, but it’s also wonderful for making french toast! 

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 — 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?!

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4.86 from 7 votes

Nutella-Layered-and-Swirled Peanut Butter Bread {Peanut Butter Loaf Cake}

By Averie Sunshine
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?!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 10
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Ingredients  

  • 1 large egg
  • ¾ cup buttermilk
  • ½ cup light brown sugar, packed
  • cup creamy peanut butter
  • ¼ cup granulated sugar
  • ¼ cup coconut oil, melted (canola or vegetable oil may be substituted)
  • 1 tablespoon vanilla extract
  • 1 ½ 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

Instructions 

  • 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.

Notes

    • Tip: Microwaving the jar of Nutella for 15 to 30 seconds, or as needed, makes pouring and spreading it easier.
    • Bread will keep airtight at room temperature for up to 5 days, or may be frozen for up to 6 months. Serve plain, with a smear of peanut butter and/or Nutella, makes wonderful French toast.
    • Loosely adapted from Cinnamon Sugar Crust Cinnamon Ribbon Bread.

Nutrition

Serving: 1

Nutrition information is automatically calculated, so should only be used as an approximation.

More Peanut Butter Desserts:

ALL OF MY PEANUT BUTTER RECIPES & ALL OF MY QUICK BREAD RECIPES!

Peanut Butter Apple Banana Bread — Jazz up regular banana bread with peanut butter and apples! A perfect combo that tastes amazing together!! Fast, easy, no mixer required, and a hit with everyone!

Peanut Butter Apple Banana Bread

Better Than Anything Peanut Butter Cake — This peanut butter poke cake is a super easy cake recipe. It’s packed with peanut butter flavor and topped with a mix of peanut butter chips and peanut butter cups. Poke cakes don’t get tastier than this!

Better Than Anything Peanut Butter Cake

Slow Cooker Peanut Butter Cup Swirl Cake — Yellow cake  is spiked with peanut butter, hot fudge, topped with a peanut butter glaze, more hot fudge, and sprinkled with peanut butter cups!! It’s rich, decadent, SO EASY, and made in a slow cooker!!

Slow Cooker Peanut Butter Cup Swirl Cake

Nutter Butter Peanut Butter Layer Cake — This easy, decadent, very peanut buttery cake is a showstopper and peanut butter fans will go nuts for it.

Nutter Butter Peanut Butter Layer Cake

Loaded Peanut Butter Cookie Pie — The cookie pie is slightly crisp around the edges and buttery soft and chewy in the center. There’s lots of texture from the sprinkles, the crunchy Reese’s Pieces shells, and it’s exploding with bigtime peanut butter flavor.

Loaded Peanut Butter Cookie Pie

Peanut Butter Chocolate Chip Bars — These peanut butter chocolate bars are loaded with chocolate chips and creamy peanut butter. This is a one-bowl dessert you’re bound to love!

Peanut Butter Chocolate Chip Bars

Big Soft and Chewy Peanut Butter Crinkle Cookies — These soft peanut butter cookies are the peanut butter version of a molasses crinkle. They’re soft, supremely chewy, and have an old-fashioned peanut butter cookie flavor!

Big Soft and Chewy Peanut Butter Crinkle Cookies

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. Hi is there a substitute for coconut oil.. thank you .looking forward to made your recipe and enjoy the soonest.. i just cant find coconut oil for baking in my place/country. I always find palm oil.im.confused if there are the same.

  2. Hi Averie,
    This recipe looks amazing~ Is there a way though to replace the “heaping 1/3 cup creamy peanut butter”? We love Nutella but have a slight allergy to peanut butter, so would prefer to omit that.

    Looking forward to your reply so I can run out to get the ingredients. Thanks! :)

    1. I can’t make any recommendations because I have only made the recipe is written. You could possibly use 1/4 cup almond butter or sunflower seed butter but because they’re runnier than conventional PB, don’t use the full 1/3+ cup. You could also try omitting and see what happens.

  3. This recipe looks amazing!  I was wondering if you think I could make this ahead of time and store in the freezer until ready to bake?  If so, how would you adjust baking time?  Thank you :)

    1. Probably but I personally don’t love crunchy nuts in super soft cake/bread but if that texture won’t throw you, I’m sure it will work fine although I haven’t tried personally.

  4. You’ve got the most amazing collection of peanut butter recipes! I chose this one to try first, tonight, to bring in to work tomorrow for my bosses birthday party. I loved the idea of using coconut oil (my new favourite everything) instead of butter, melted it in a glass measuring cup on the stove as the oven was warming up till melted but not too hot… added it to my bowl with milk, egg, etc…. and boo – the coldness of the milk and egg “froze” the oil! Luckily I was using a glass bowl, so stirred it on the warm stove top till the mixture was a little tepid, enough to melt the oil again. Phew! And the rest, well it looks gorgeous cooling on the rack, will see how it turns out tomorrow! I also used Kraft Chocolate Peanut Butter (instead of Nutella). Came back to check the comments to see if I missed someone else pointing out this mixing issue… but seems nobody actually made the recipe just commenting on your fabulous photos! And they are spectacular! Looking forward to trying more of your recipes. Thanks

    1. Yes if you’re new to baking with coconut oil, milk and eggs should be at room temp or there will be ‘frozen’ spots but honestly, even if they happen (within reason), I find that it all works out when baking and in the oven. The oil softens again, disperses, and all is well so I wouldn’t get too worry about that, at least I don’t, but that’s just my thoughts and always do what you think is best. Glad the bread came out great for you!

  5. Im thinking of baking the cake without the filling ( uh almost too hard to type that lol!) but i want it to be only peanut butter. Thanks for ur help :) hopefully my search for a PB cake will be over! :)

  6. Hi Averie :) ive been looking for a good peanut butter cake recipe for ages but havent been able to find one thats moist and peanut buttery enough. Ur recipes are awesome so i really wanna try this, if if i was to make this as a cake, what size tin do u recommend? Thanks!

    1. I would say a 9-inch square would be fine. That’s bigger than a 9-inch round, make a mental note of that. The issue is that with the layering you will have very little wiggle room to get just enough batter in the base, then do the filling, then add it to the top so that it all stays neat and distinct. In that sense, a loaf pan is wayyyy more forgiving. Good luck!

      1. Hi :) i ended up baking just the peanut butter cake without the Nutella swirls in a 9 x 2in deep round pan and it worked perfectly! Topped with a chocolate frosting, it was lovely. The cake was soft, fluffy and moist. Great recipe!! :)

      2. Oh I’m so glad to hear this worked out great in a 9×2 round cake pan and then just doing a chocolate frosting…great idea and I want to make it now :)

  7. Thank you again for yet another delicious and easy to make recipe! I made this bread yesterday to try, and now I plan on making a couple more loaves to give out for the holidays. It is a big hit with my family! Your recipes are the best.

  8. Holy shizz, Averie. I want to swear to really emphasize how amazing this bread is but I want to keep it PG ;) These photos are so gorgeous and the bread. The bread! So fluffy. With that out of control thick layer of luscious, creamy Nutella. You are a genius.

    1. Thanks for the generous compliments on my recipe and photos and for all your sweet comments tonight! Appreciated!! :)

  9. I will go ahead and call this bread for my own sake, maybe then I can feel okay eating half the loaf ;) this looks fantastic!

  10. As a sweet-tooth, I can`t imagine more attractive combination than nutella and nut butter. These are my favorite products so I suppose that this cake should be extremely tasty. Unfortunately it is too high in calories.

  11. Bread? Cake? Who cares as long as I am enjoying it!!! ! Those ribbons of Nutella are crazy good looking!!! Man, I wish this was in my kitchen! Gorgeous shots girl! Love those close ups!

  12. Oh. My. Goodness. This bread is right up my ally. I’d love a slice while it’s still warm… I can’t even take thinking about that! Beautiful!

  13. I LOVE baking with Nutella!
    The swirls came out perfect in these Av.
    I have some bars coming up soon with a boatload of Nutella!
    Have you ever seen those huge jars of Nutella at the Restaurant Depot?
    I need to send you a photo of it–its insane and I love it! lol

    1. I buy the store-brand Nutella b/c it’s usually half the price and 1 little jar goes so fast when baking. Your size sounds…dangerous :)

  14. Whether it’s called bread or cake, I can honestly say I couldn’t control myself around this bread. I’m afraid to make it for fear of eating the whole loaf straight out of the oven!

  15. Me again. I wanted to ask you–I was told over the weekend that the reason I don’t have good luck with adding vinegar to milk to substitute for buttermilk is because I use skim milk–is this true? Also, I haven’t had the same results with powdered buttermilk that you have had and I’m wondering if that’s the reason. Sometimes science is fun if it involves food …

    1. Powdered buttermilk is not as good as the real thing, nor is trying to DIY with vinegar. The real thing is the best – but in a pinch, either will, or should, work. And I have WAY more success with the powder than with vinegar. Using skim to whole, really shouldnt effect how it curdles or not; it will effect the richness of taste, but not the actual science of curdling.

  16. Whoa! Slow down! I can’t keep up with all the recipes I wanna try!!!!!!!!! Why don’t you try something with, say, Brussels sprouts in it so I won’t be at all enticed to make it??

  17. I am salivating! This looks so amazing! I can’t wait to make this!!!! The nutella “Smile” in the middle of the bread is just perfect :D

  18. Do you know how quick this would disappear in my house? We love Nutella and this bread looks so moist – I love buttermilk in baked goods for that reason…..and then the peanut butter, too!

  19. You just CANNOT go wrong with peanut butter and Nutella Averie. And you are the queen of combining the two. There is so much Nutella to love in each bite of this bread! The nutella swirls are gorgeous. (And you know I love some pretty food.) I know what you mean about coconut oil AND the buttermilk. There are no ingredients that can bring the same moisture to breads, cakes, muffins, etc.

    Since this is bread, that means I can have it for breakfast… right?

    1. Thanks for the tweet and yes, perfectly fine to have for breakfast! This was such good cake/bread and so easy. I though of you the whole time I was making it, and the very next day you posted those Nutella cheesecake bars! Seriously we were probably baking our nutella creations on the same day…wouldn’t surprise me :)

  20. I think that Peanut Butter + Nutella makes anyone happy :) I really really need to take your suggestion and get powdered buttermilk.

  21. I’ve made peanut butter blondies recently and was totally addicted. I can’t wait to try this heavily loaded cake version. :-)

  22. This looks AMAZING. You know how much I love anything peanut buttery, and add some Nutella, and I’m in heaven. This is gorgeous and looks too good.

  23. O M G …I’ve died and gone to heaven for sure! This has got to be the best loaf bread/cake I’ve ever seen. My mouth is watering thinking about the hot gooey nutella fresh out of the oven…!

  24. I’m pretty sure that I’d sacrifice an aesthetically pleasing bread (cake) for outrageous globs of nutella any day ;). You may find me totally ignoring the advice on only adding 1/4th a cup to the top…

  25. That nutella swirl through the middle looks heavenly! Love the idea of a peanut butter cake too-what could be bad?

  26. Wow!! This looks so good, Averie! I love that gooey layer of nutella in the middle! Your right, calling it a bread makes it feel healthier :) Pinned!

  27. This looks delicious. I would like this for breakfast, as a snack, and as a dessert :)

  28. I love this recipe– you had me at Nutella! You mentioned that we can use other oils besides coconut, but what others would you recommend? I’d hate to be plain, and use vegetable oil.

  29. Chocolate Nutella rivers, oh my goodness. I don’t know why I’ve never put peanut butter and Nutella together before! They’re both so good on their own, of course they’d be perfect together. Gorgeous swirling on top!

  30. Bread or cake, I’m into it. I didn’t even know there was a such thing as powdered buttermilk! Luckily I have some actual buttermilk leftover from Thanksgiving biscuit baking, so bam! Done.

  31. This Nutella cake looks sinful. Good sinful. But I will definitely call it bread because it does help! I didn’t even mean to say cake! My Nutella brain typed that!

  32. Another winner from baking-with-buttermilk family! Love love this loaf, Averie! And all the Nutella! Yumm! Pinned!

  33. If I could make that GF, my sister would love me for life! And as long as it’s baked in a loaf pan, it’s totally bread!

  34. This bread is calling my name, Averie. Does it taste sort of like a pb cup? I bet it does. Love it. Pinned.

  35. This is my kinda quick bread! I tried topping a pumpkin bread recipe with Nutella once, and, yeah, I was WAY too heavy-handed and it sunk to the bottom as you warned against. It was a heinous mess but it still tasted pretty good, actually! Not as good, I think, as this must be, though. Love the smiling little layer in the middle!

  36. More is better when it comes to chocolate and nutella –> truer words have never been spoken. This bread is perfect Averie!

  37. Heavenly. A stripe of nutella? What’s not to love?

    The bread vs cake debate is similar to the cupcake vs. muffin debate. Where does one begin and the other end? What makes the dividing line? Most importantly though, WHO CARES?!?!

    If it is in a bread pan, its bread and that means totally acceptable for breakfast.

  38. This looks absolutely incredible! Definietly want to make this as soon as I get home from school… or even now! This would be perfect to get through finals with.

  39. I’m drooling on my screen right now! I need to try this asap and the pics are gorgeous! Thanks for sharing :)

  40. That huge swirl of nutella right in the middle. Oh my gosh!! You nailed this one, Averie! This could not be more picture perfect!! The peanut butter with the nutella in the soft and moist bread?? Just send me the whole loaf!! Better yet I think I just need to make this (in my sleep or something!!) and enjoy it slightly warm! Awesome!

    1. You’re the second person who’s told me that! :)
      Just commented right after you on Cassie’s toffee cookies!

  41. I just love swirled breads like this! So many possible flavor combinations. And you chose an excellent one with nutella and pb! :)

  42. I literally am struggling to come up with words that describe how badly I want this in my face right now. There’s Nutella…and peanut butter…and it’s so swirled and pretty! This is a dream come true..in a loaf pan.

  43. Loaf, cake, bread…it looks divine no matter what!! I love that inside–it looks like there is yet another thin layer of dark chocolate around the nutella. I love layered anything, or in this case, bread with filling and topping! French toast is a great idea for leftovers that last long enough.

    1. another thin layer of dark chocolate around the nutella = when it baked, it kind of firmed up and hardened in the most delicate, fine-grain way that I wasn’t sure I could get to translate on camera but glad you noticed! And this is the easiest and best layer cake, or layer bread..ha! ever :)

  44. Haha I always love when cakes are disguised as “bread”. It always means I can eat more! Pass me a loaf any day.
    I simply love your shots of the creamy filling they are are always so well lit, genuis Averie

  45. Oh man, Averie! I’m just about to go to bed and seeing this isn’t going to help. That middle Nutella layer is just so perfectly done! And those close-up shots – GORGEOUS! I haven’t made loaf cakes in a while – mine always burn on the sides (breads and I don’t get along which is why I stick to savory!) but maybe I’ll give this a try. It looks too good to pass up!

    1. Well for me this kind of came about by default bc I thought to myself, do not make a whole cake. You don’t need a whole cake. Make bread. But then this ended up tasting like cake, so I kind of got cake anyway but somehow this feels less guilty :) Girl the day I shot this…it went from BRIGHT super sunny like 100 ISO was too much to overcast and 800 ISO wasnt enough. It was kind of a nightmare shoot – so thanks for saying that :)