Coconut Milk-Nutella Swirl Bread

Coconut-Milk-Nutella-Swirl-BreadSweet 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 during Spring Break at the beach or the pool, 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! 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
Recipe created 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
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.

Cathy owns her vineyard and winery in the Willamette Valley of Oregon.  She is a food writer for Davis Life Magazine and blogs daily about wine, food and everyday living.  She lives with her husband and two sons.  You can visit her at