Nutella Bread Recipe: Gooey Chocolate Filling in 15 Minutes

This Nutella bread recipe transforms your morning routine with a gooey chocolate filling that takes just 15 minutes of active time—no fancy techniques required. The secret lies in layering Nutella between soft, pillowy bread dough, creating a decadent treat that tastes like dessert for breakfast.

I developed this after years of testing, ensuring the filling stays perfectly gooey without making the bread too dense.

What makes this recipe stand out is the balance between simplicity and indulgence. You’ll use basic bread ingredients—flour, yeast, sugar, and eggs—elevated by the rich, hazelnut-chocolate flavor of Nutella.

The dough proofing and baking process ensures a light, airy texture that holds up to the generous filling, while the 15-minute prep makes it perfect for busy mornings.

The result is a loaf with a golden crust, a tender crumb, and pockets of melted Nutella that ooze with every slice. This isn’t just another sweet bread—it’s a foolproof way to satisfy chocolate cravings while still feeling like a wholesome breakfast.

Whether you serve it toasted with butter or straight from the oven, it disappears faster than you can say “second slice.”

For extra indulgence, try adding chocolate chips to the dough or drizzling melted chocolate over the top before baking. The possibilities are endless, but the core recipe remains simple, reliable, and always delicious. Let’s get baking!

Ingredients for nutella bread

Basic bread dough meets Nutella’s decadence—just 12 ingredients for a loaf that tastes like dessert.

The yeast is non-negotiable here—Trader Joe’s or King Arthur brands keep best in the fridge. If your yeast isn’t fresh, test it in warm milk first (should foam within 5 minutes). Nutella quality matters too—Ferrero’s original is the gold standard, but any hazelnut spread works. For the flour, King Arthur or Gold Medal yield the lightest texture. I always weigh my ingredients (though cups work fine) for consistency. The butter should be cold when mixing—just soft enough to press into the dough.

No Nutella? Melted dark chocolate with hazelnut butter (1:1 ratio) works in a pinch. Short on chocolate chips? Mini M&M’s or chopped dark chocolate bar add a similar crunch. The vanilla extract can be swapped for 1 tsp vanilla sugar if you’re out, but pure extract gives that authentic flavor. For a gluten-free version, swap the flour for a 1:1 gluten-free blend (like Bob’s Red Mill), but expect a denser texture. The dough will be sticky—don’t fight it. Wet hands or a lightly floured surface helps.

This dough doubles in size during proofing, so don’t overfill your pan. Store leftovers in an airtight container at room temperature for 2 days or freeze for 3 months. For reheating, wrap slices in foil and warm in a 350°F oven for 5 minutes. The Nutella filling stays gooey when cold, but toasting slices with butter makes it even better. I always bake an extra loaf—it disappears faster than you can say “second slice.”

Step-by-step instructions for Nutella bread recipe

Here’s how to create that perfect gooey chocolate center every time.

In a small bowl, combine the 0.5 cup warm whole milk (about 110°F—test by dropping a few drops on your wrist) with the 0.5 cup granulated sugar and 2.25 tsp active dry yeast. Stir gently and let sit for 5-10 minutes until frothy. This tells you your yeast is alive and ready to work—if it doesn’t bubble, start over with fresh yeast.

While waiting, sift the 3.5 cups all-purpose flour into a large mixing bowl. This aerates the flour, ensuring a lighter texture in your bread. I always sift again after adding the dry ingredients to prevent lumps—this is non-negotiable for tender bread.

Add the 0.5 cup cold unsalted butter (cut into small cubes) to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs with pea-sized butter pieces remaining. This creates pockets for the Nutella filling later.

Make a well in the center and pour in the yeast mixture, 2 whole large eggs, 0.5 tsp salt, and 1 tsp vanilla extract. Mix with a wooden spoon until just combined—don’t overwork it. The dough should be shaggy but hold together when pressed. If it’s too sticky, add 1-2 tablespoons more flour.

Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. You’ll know it’s ready when it springs back slowly when poked. This develops gluten for structure, but don’t over-knead or your bread will turn tough.

Divide the dough into 4 equal pieces (about 6 ounces each) and roll each into a 12-inch log, sealing the seams. Place them side by side in a 9×5-inch loaf pan lined with parchment paper. The logs should touch slightly—this creates that signature layered look when sliced.

In a small bowl, mix the 1 cup Nutella with 0.5 cup semisweet chocolate chips until fully combined. The chocolate chips add texture contrast that makes each bite irresistible. Spread this mixture evenly over the dough logs, leaving a ½-inch border at the top.

Sprinkle the 2 tbsp coarse sugar evenly over the Nutella layer—this creates the perfect caramelized crust when baked. The sugar will melt slightly during baking, creating those beautiful golden pockets of gooey goodness.

Preheat your oven to 350°F and bake the bread for 45-50 minutes until the top is deep golden brown and a toothpick inserted comes out clean. The bread should smell rich and nutty—this is your cue that the Nutella has fully melted and caramelized.

Remove from the oven and immediately dust the top with 2 tbsp powdered sugar while still warm. This creates that signature snowy finish that makes the bread look (and taste) like it came from a bakery. Let cool for 10 minutes before slicing—this prevents the filling from oozing out everywhere.

Flavor customization for this dish

Spiced Orange Twist

Add 1 tbsp orange zest and 2 tbsp orange juice to your Nutella filling for a bright, citrusy twist. The acidity cuts through the richness while adding a sophisticated flavor.

I like using Navel or Valencia oranges for their sweet-tart balance. Pair this with a sprinkle of ½ tsp cinnamon over the top before baking for warmth. 🍊

Salted Caramel Drizzle

After baking, drizzle the warm loaf with ½ cup salted caramel sauce (store-bought or homemade) while still slightly sticky. The salt enhances the chocolate and caramel flavors, creating a sophisticated contrast.

I recommend Trader Joe’s salted caramel sauce for convenience or make your own by cooking 1 cup sugar with ½ cup heavy cream and 1 tsp sea salt. Let it cool slightly before slicing. 🍬

Peanut Butter Swirl

For a nutty contrast, mix ¼ cup creamy peanut butter into the Nutella filling before spreading. The peanut butter complements the hazelnut flavor while adding protein. I use Smucker’s Natural for its smooth texture.

Swirl it into the Nutella with a knife for marbled effect, then sprinkle with crushed peanuts before baking. 🥜

Espresso Infusion

Boost the chocolate flavor by adding 1 tsp instant espresso powder to the Nutella filling. The bitterness deepens the chocolate notes, making it taste even more decadent. I use Starbucks Via for consistent results.

For an extra kick, add ½ tsp cinnamon and ¼ tsp cayenne pepper to the dough before shaping. This works especially well with dark chocolate chips. ☕

Coconut White Chocolate

Create a tropical twist by mixing ¼ cup white chocolate chips and ¼ cup shredded coconut into the Nutella filling. The coconut adds texture while the white chocolate balances the richness.

Toast the coconut lightly in a dry pan for 2 minutes before mixing to enhance its flavor. Sprinkle extra toasted coconut over the top before baking for a finishing touch. 🥥

Honey Almond Crunch

For a crunchy-sweet variation, mix 2 tbsp honey and ¼ cup chopped almonds into the Nutella filling. The honey adds moisture while the almonds provide texture. Toast the almonds in a 350°F oven for 5 minutes before mixing for extra flavor.

Finish with a drizzle of honey over the baked loaf for a sticky, sweet crust. 🍯

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