Ingredients

The following ingredients have 10 Servings
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup canned pumpkin
  • 1/2 cup butter (melted and cooled)
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup Nutella (or other chocolate hazelnut spread)

Instruction

  • Heat oven to 350°F. Grease bottom only of 3 (5 3/4 x 3 inch) mini loaf pans (I use these) or one large pan (9 x 5 x 2 3/4 inch); set side.
  • Combine all ingredients except Nutella in a bowl. Beat at medium speed, scraping bowl often, until well mixed.
  • Heat Nutella in a small bowl, microwave for 10-15 seconds, being careful not to overheat.
  • Spoon half of pumpkin batter into prepared pans. Spoon half of Nutella over pumpkin mixture. Swirl gently with a knife. Spoon remaining pumpkin batter over top. Repeat with Nutella, swirling gently. Bake 25-35 minutes for mini loaves or 50-60 minutes for 1 large loaf. A toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on a wire rack.