adapted from Gather for Bread
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 cup pumpkin puree
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
1. Heat oven to 350°F. Grease bottom only of 3 (5 3/4 x 3 inch) mini loaf pans or one large pan (9 x 5 x 2 3/4 inch); set side.
2. Combine all ingredients except Nutella in a bowl. Beat at medium speed, scraping bowl often, until well mixed.
3. Heat Nutella in a small bowl in the 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.
4. Bake 25-35 minutes for mini loaves or 50-60 minutes for 1 large loaf. A toothpick inserted in center should come out clean. Cool 10 minutes; remove from pan. Cool completely on a wire rack.
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