An epic spiced pumpkin bread swirled with thick ribbons of Nutella. One bite and you’re in pumpkin heaven.

An epic spiced pumpkin bread swirled with thick ribbons of Nutella. One bite and you're in pumpkin heaven.

One year ago this week I quit my job.

I had no idea what I was going to do or what the future held. All I knew was that I hated how things were going, and that I had to get out.

So I thought about what I wanted to do next, and kept coming back to Broma Bakery, the little blog (dare I say blogito?) I had started in college four years earlier. My favorite part of my about-to-quit-it job was doing food photography, and with a creative outlet like my blogito, I made the decision to focus on it full time for a month and see what happened.

I didn’t know what to expect. I figured I’d dip my toes into the professional food blogging world, just to test the waters.

The decision to go full time started quite appropriately with a google search: how do i make money on a food blog. I laugh when I think about it now, but it felt like such a foreign concept to me; I needed to find out in some way. After weeks of research, transferring platforms, developing a new logo and look, setting up WordPress and transferring everything over, Broma Bakery was ready for version 2.0 (or 5.0, because I’ve apologized to my blog here, herehere, and here).

An epic spiced pumpkin bread swirled with thick ribbons of Nutella. One bite and you're in pumpkin heaven.

Ever since high school, when someone has asked what I want to be when I grow up, the immediate reaction in my head was “Photographer!” But I truly didn’t believe there was a viable career outlet doing photography in my future. And as I worked the restaurant industry, I realized how much I enjoyed food. So I told people I wanted to own my own restaurant.

But it never felt quite right. I didn’t feel like I was listening to my heart, and I always envisioned a perfect future in which I could somehow integrate both food and photography into my career.

I could not be happier with how things have turned out. I’ve turned my blog into my job, and I love what I do. And I’m beyond grateful for all the opportunities it has provided me. I get to wake up every day and work for myself at the age of 24. I get to bake delicious things and eat them. I get to work alongside some amazing brands with a great integrity for the food they produce. And I get to share everything with a community of hundreds of thousands of people.

I’m shaking my head as I write this, because it has truly been the best path I could’ve hoped for at this stage in my life.

An epic spiced pumpkin bread swirled with thick ribbons of Nutella. One bite and you're in pumpkin heaven.

And one thing is certain- I couldn’t have done it without you, readers. Thank you for constantly and consistently commenting, sharing, and supporting this little passion of mine. I wish I could bake a cake for each and every one of you.

If in one year I went from “how do i make money on a food blog” to this, well, I can’t wait to see what the next year holds. THANK YOU!!!

Oh, do you want to hear about this Nutella Swirled Pumpkin Bread? It’s fucking amazing. The most moist pumpkin bread you can imagine. Seriously. And the Nutella gives a wonderful hint of chocolate without overpowering the true star, Mr. Pumpkin. And at only 1/2 cup of oil and 3/4 cup of sugar in the entire loaf, it doesn’t break the scale, either. A win-win.

I just got up to eat the last slice. It was 10/10. No. 11/10.

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RECIPE

Nutella Swirled Pumpkin Bread

Yields 1 loaf

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cups sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/3 cup milk
  • 1/2 cup canola (or vegetable) oil
  • 1/2 cup nutella

Directions

  1. Preheat oven to 350°F. In a large bowl, mix together flour, sugar, baking soda & powder, salt, nutmeg, cinnamon, and cloves until combined.
  2. Make a well in the center of your dry ingredients. Pour in eggs, oil, milk, vanilla, and pumpkin puree. Whisk together the wet ingredients for about 30 seconds, then fold them into the dry ingredients until just combined.
  3. Line a bread pan with parchment paper, then pour half the batter into the pan. Heat the Nutella in the microwave for 15 seconds, then drizzle half over the batter. Swirl the Nutella into the batter with a knife, then repeat with the remaining batter and remaining Nutella. Bake for 1 hour, or until a knife inserted in the center of the loaf comes out clean.

by

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62 comments

Reply

It sounds like your blog working so well has been a product of serious hard work on your part, as well as gorgeous photos and insanely amazing recipes like this one, so congratulations!! I can imagine that working with what you love all day might not even feel like a job at all.
I have never used pumpkin in sweet baking (with pumpkin pie and similar not really made in New Zealand), but I love the sound of this loaf so may have to give it a try! That chocolately swirl looks like the perfect finishing touch too – I am jealous of the last piece of loaf you just ate!

Sarah | Broma Bakery
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Thank you so much, Claudia. I so appreciate it!! And what a shame that pumpkin isn’t used in sweet baking. If you have any other squash varietals, I would roast and puree that, then use all the spices listed for a great faux-pumpkin loaf 🙂

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It feels good to do something you love and be able to earn a living from it. Thing is, you now know what doesn’t work for you and that is as powerful as knowing what does! Congratulations, Sarah! This pumpkin bread looks over the top, mouthwateringly delicious… I can see how the swirl has perhaps just a slight crust, yet it’s soft at the same time.. maybe a gooey type texture? It looks so luscious and rich! Delicious my dear!!

Sarah | Broma Bakery
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Thank you, Traci. I always appreciate hearing from you!! And yes to the slight crust, but still some awesome gooeyness. It’s just awesome. Thank you!!! <3

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You have done such an amazing job in 1 years time. It’s impressive, girl! I love coming to Broma Bakery each week to get my tummy rumbling. Especially when you put Nutella in things – my favorite!

Sarah | Broma Bakery
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Thank you, Liz! So glad we’ve gotten to meet each other too! 🙂

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You are killing it in the blog world girl, so congrats on all your success! I love all the work you’ve done and continue to use you for photography inspiration, day in and day out. Let’s celebrate with this pumpkin bread, cool?

Sarah | Broma Bakery
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Thank you so much, Abby. I sincerely appreciate it!!!! Yes, let’s totally celebrate 🙂

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Awesome job Sarah! So nice to do what you love, and love what you do! This pumpkin bread looks delicious! Loving that Nutella swirl!

Sarah | Broma Bakery
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Thank you so much Mary Ann! So grateful to have you here 🙂

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Whoa! This bread is fabulous, Sarah! Pumpkin and Nutella have to be a killer combo. I want to sink my teeth into a huge slice!!

Sarah | Broma Bakery
Reply

Cool, I’m coming over 🙂

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Congrats Sarah! I hope to be where you are in a year. Doing food blogging full time would be a dream. Especially when you have delicious pumpkin bread as a snack.

Sarah | Broma Bakery
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Thank you Nicole! Just keep working hard at it! I’m rooting for ya 🙂

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Huge congratulations, Sarah! To get up every day and do what you live is a huge win, for sure 🙂 Now for this bread … off the charts delicious looking. I’ll be making this one!

Sarah | Broma Bakery
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Thank you Jennifer!! I feel so blessed. XO!

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Congratulations on your wonderful year-I look forward to your recipes every day! Pumpkin bread is one of my favorite things about fall! I’m so excited to try this one 🙂

Sarah | Broma Bakery
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Thank you Hope! And pumpkin bread IS my favorite thing about fall 🙂

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One of my favorite recipes is a pumpkin cake with Nutella frosting, so I KNOW I’d love this bread, it’s gorgeous, and I’m pinning and sharing <3

Sarah | Broma Bakery
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Stop. That sounds equally as epic. Need to try!!!!

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Twin posts! Love this bread and you. You already know how I feel about pumpkin. SO 11/10 FOR SURE.

Sarah | Broma Bakery
Reply

<3

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This definitely is epic! Love the nutella swirl and anything pumpkin perfect this time of year 🙂 Pinning!

Sarah | Broma Bakery
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Right? If only every recipe could be pumpkin 🙂

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Thank you for sharing your story! It gives me inspiration to “step out” and try to make a money doing the things we love to do.

Sarah | Broma Bakery
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No, thank YOU, Kristyne! Good luck to you 🙂

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This bread looks so tender and delicious, the nutella and pumpkin combo is amazing, I am definitely pumpkin some pumpkin to good use.

Sarah | Broma Bakery
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Oh you know it girl! Thank you!

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You are doing a great job and I love coming to your blog for inspiration every week! Love it! The bread looks delicious and your pictures are beautiful as always!

Sarah | Broma Bakery
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Thank you so much, Mira. I so appreciate it 🙂

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Some people wait a lifetime before they are doing something they love so yes, be happy!!! I’m happy for you!!! and this pumpkin bread looks amazing . . I always love coming to your blog because I know I’ll always see something beautiful!

Sarah | Broma Bakery
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Thank you Alice! I feel so grateful. Love you!!

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This was a lovely post to read! I one day hope to be able to quit my day job and blog full time. At the moment it seems like a pipe dream so I love to read other bloggers who have made it happen! Congrats!

Sarah | Broma Bakery
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And I hope that you can, too, Jessica! If you ever need a push, you know who to talk to 🙂

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This cake is completely beautiful. I don’t know if I’ll ever have the courage to take my blog full time, but I’m so happy that you’ve found success. Your blog is beautiful!

Sarah | Broma Bakery
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Thank you so much Renee. I so appreciate it!

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So inspiring! Congrats on your success and being able to do what you love. And thanks for sharing these tasty recipes and beautiful photos with all of us!!!

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As a fellow young twenty-something, I hope to someday get to where you are! I started my blog back in 2011 but didn’t get serious about it until this year, so I have some work to do! Blessings to you and so happy for you!! 😀 BTW this bread is DELISH!!!

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Way to take a risk! This bread looks amazing!

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Congratulations, Sarah! So happy for you and your success – you deserve it! I am loving this nutella pumpkin bread. I’ve never combined pumpkin with nutella before, but now I’m wondering why because it definitely sounds amazing. And it also LOOKS amazing, but then again, doesn’t everything you make look flippin’ awesome? XO

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So glad you decided to make blogging work! You are super talented and create the best recipes. I want three slices of this bread 🙂

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congrats on making full time blogging into a career! The recipe sounds interesting as does the caramelized fig cake.

That said, I was really disappointed to find an F bomb hurled into the middle of an otherwise delightful post. Call me old fashioned – it’s a real turnoff.

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Congratulations Sarah!!!! Your food and photography are amazing

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Every recipe I have tried of yours has been amazing and the same goes for this pumpkin bread! I made it tonight and think I have found my new favorite pumpkin bread. I made it into muffins instead of a loaf. It was 105 here in Arizona so I was trying to limit how long I had my oven on. Turned out wonderful! Thank you for another fantastic recipe!!

Sarah | Broma Bakery
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Hi Erin,

I’m so glad to hear that! It truly makes my day to receive comments like yours. Muffins sound like an amazing idea. Keep in touch and let me know what you make next! 🙂

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I love this post. I quit my job a month ago. I didn’t plan to be a full time blogger, I was sure I would get another job in my field but I haven’t yet and maybe I am meant to keep on blogging. It’s been a fun and promising journey so far. Thank you for sharing your experience, Sara, it’s very encouraging. 🙂 The pumpkin bread is just gorgeous. I am pinning it and making it this week.

Sarah | Broma Bakery
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You’re in a very similar boat then, Julia. Don’t hesitate to reach out if you need some inspiration! It really helped me to be able to talk & learn from others 🙂

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SARAH. I love this all so much. Huge, huge congrats on taking that plunge a year ago, to our tremendous benefit and pleasure. So happy to get to enjoy the fruits of your commitment and talent. And um. Yes please to all of this incredible pumpkin nutella goodness.

Sarah | Broma Bakery
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Thank youuuu! I so appreciate the kind words and encouragement. It means so much to me!

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Congratulations!

This looks amazing… so happy it’s finally pumpkin season! Can’t wait to try.

Sarah | Broma Bakery
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My favorite season. Ever!

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What are cloves (after googling them it looks like something you wouldn’t put directly into a batter? – do they need to be ground up first?)? And where/how would you recommend getting pumpkin puree?

Sarah | Broma Bakery
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Hi Casey,
Cloves are a spice that is commonly ground before being added to baked goods. In the US, they are found at all grocery stores. If you can only get full clove buds, you’ll need to grind them first. And pumpkin puree is another one that is widely available in the US. I’m not sure where the best place to find it elsewhere is! I would do a google search for it in your country 🙂

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Hi Sarah,

It’s been a while since baking anything from your blog (those delicious red velvet brookies…), but we just made this recipe, and it was really delicious! I used pumpkin pie spice instead of the individual spices, but other than that followed the recipe. The flavor was fantastic, and it was a really moist bread. Our only thought for the next time we bake it is to increase the amount of nutella, as we didn’t taste as much of it as we thought we would! Thanks as always for the great recipes, we look forward to the next one we bake!

-David

Sarah | Broma Bakery
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Hi David!
Great to hear from you!! SO glad you enjoyed the bread. The moist factor is out of control. Glad to hear about the nutella- I’ll make a note of it. It’s funny, I actually used more than a 1/2 cup in my bread, but thought people would find it overwhelming, so I brought it down. Maybe I was wrong in doing so!
Thanks for taking the time to comment- it’s so great to hear from people I know. Hope all is well with you & let me know what you make next!
Warmly,
Sarah

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Just found you through Heidi at FoodieCrush! I love the combo and great food and stunning photos. I will be a subscriber! And congratulations! So important to do what you love.

Sarah | Broma Bakery
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So glad to have you here, Kay! Thank you so much! Looking forward to having around 🙂

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Your story sounds a lot like what I envision, so I thank you for once again inspiring me. I feel like I was reading my own thoughts. Craziness! I know this is a food blog, but it would be pretty great if you did a post about how you got started, advice, and how you figured it all out amidst the logistics and not knowing where to start. Ps., I will be making this. Probably for Christmas. Cannot WAIT!!!! Thanks 🙂

Sarah | Broma Bakery
Reply

My goodness, thank you so much, Meg! I so appreciate that. If I did a post like that, do you have any specific questions about starting out? I could do a how-to page!

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