Coconut Milk-Nutella Swirl Bread

Coconut Milk Nutella Swirl Bread
Sweet tooth anyone? This will get you through, but you'll need milk or black coffee and then you'll be in your own swirly heaven. You'll need someone to save you.

I literally sat around indulging in this while I finished a book I recently became obsessed with. I'm not usually a fiction reader but I found my self engrossed in this tale of love and loss and war and pain and well you know how those books are...I couldn't put it down until it was done. It sucked me right in. If you are looking for a good read give it a try.

Anyway, I used coconut milk in this bread but you can use regular milk if you like. It was moist, yummy and sweet!

Coconut Milk Nutella Swirl Bread loaf
The loaf is nice to look at with a glaze and more coconut on top, who wouldn't love this gorgeous husband...he dislikes coconut. Isn't that crazy?!!

While this bread doesn't require a mixer, it is important to have the right size loaf pan (9 x 5 x 2.75) When the pan is off in size, it really mucks up the cooking times which are perfect for this sized bread.

Coconut Milk Nutella Swirl Bread piece
Happy Nutella bread baking to you.

Print Recipe

Coconut Milk-Nutella Swirl Bread

Recipe from: Created by Cathy Pollak for | Serves: 12 slices


For the bread:

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup coconut milk
  • 1/3 cup melted butter
  • 1 cup sweetened flaked coconut
  • 1 cup Nutella, slightly warmed until easily spreadable

For the glaze:

  • 2 cups confectioners' sugar
  • milk
  • 1/2 cup sweetened flaked coconut


  • Preheat oven to 350 degrees F. Prepare a 9 x 5 x 2.75 (correct size is important) baking pan with either grease and flour or I used the baking spray with flour in it. Set aside.
  • Stir together flour, sugar, baking powder and salt. In another bowl beat egg with a fork and stir in melted butter and coconut milk. Combine well. Pour egg mixture into the flour mixture and stir just enough to combine. Fold in coconut.
  • Spoon one third of the batter into the bottom of the loaf pan. Add half the Nutella, covering the batter as best you can without mixing the two together. Add another 1/3 of the batter and cover Nutella completely. Finish with the other half of the Nutella and then more batter to top it off.
  • Use a table knife and stick it down, all the way through the batter at one end of the loaf pan. Work your way from one side of the pan to the other in a zigzag motion. Make just one pass for the swirl effect.
  • Bake 55-65 minutes until done. Because the Nutella is melty a toothpick to test doneness is not the best. Press on bread and if it feels springy to the touch it is likely finished baking. Let cool 20 minutes in pan before flipping over and letting cool completely.
  • For the glaze, add confectioners' sugar to a medium sized bowl and start with 2 Tablespoons milk poured into the sugar. Mix until it is a thick, pourable glaze. Keep adding milk by the Tablespoon until right. Pour over bread and sprinkle with coconut.
  • When glaze is dry, slice into 12 pieces.

Post a Comment

16 Comments and 2 Replies

  1. Susan 1

    Looks fabulous! I love layering gooey stuff into tea loaves – makes for such a nice surprise for folks cutting a slice and finding that sweet bonus!

  2. This recipe is so cool!! Love this idea!

  3. Robin McCue 3

    I really love your blog….but I was wondering if you knew of any great gluten-free bloggers? My husband suffers from food allergies and would love to find someone just like you that is also gluten-free.

  4. This looks absolutely perfect!

  5. I LOVE Kristin Hannah! I have a big stack of her books, I have read a couple of them over again.

    this bread looks scrumptious – I will definitely be making this in my vegan/gluten free way… thanks for sharing!

  6. KB 7

    Ohhhh my goodness, I need to make this NOW and stuff it down my maw A.S.A.P.

    I don’t know how you do it.

  7. Debbie 8

    I’m totally seeing this as a cupcake! Tomorrow morning for breakfast…

  8. that looks good, wish I could try a piece. Do you ever make beer bread? You’ve been talking recently about easy-to-prepare foods. I’ve been practicing with beer bread, my mozzarella-basil loaf was excellent. It seems like the cheapo beer works best in the bread, otherwise, with the imported beers, the flavor seems too strong, but what do you think?

  9. Wow, this looks So good. It looks really moist which is my fave kinda quick bread. And that coconut topping…oh my :)

  10. Emma 11

    You’re killing me Cathy, I weirdly love coconut and nutella together and this is the swirl bread of my dreams. making it as soon as i can get my hands on some coconut milk!

  11. Ashley 12

    Oh my this sounds amazing! Love all that coconut (and the coconut milk) and the nutella doesn’t hurt either! I could use a slice right now : )

  12. Tess 13

    I made this bread and it was amazing. I love finding recipes using Coconut Milk.

  13. Lynne Annis 14

    A friend shared a piece of this bread with the recipe. I made it and it is so awesome!!!

  14. Pat 15

    Just made this for my quilting group for tonight. I’m so excited for them to try it! Thanks, Cathy!

  15. Lisa 16

    This sounds delicious- do you think it would freeze well if I made extras?

  16. Love the ideas of using coconut milk in this recipe. It looks heavenly!


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