Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup Nutella (hazelnut cocoa spread)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick cooking spray. You can also line the pan with parchment paper, leaving an overhang on the sides to easily lift the bread out once it is baked. Place the Nutella in a small microwave-safe bowl and heat it for 15 seconds to make it easier to swirl.
- In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Ensure there are no large lumps of flour or spice. Setting these dry ingredients aside now ensures a faster mixing process later, which prevents overworking the batter.
- In a large bowl, combine the pumpkin puree, granulated sugar, and brown sugar. Whisk until smooth. Add the vegetable oil, eggs, and vanilla extract. Beat the mixture vigorously until the eggs are fully incorporated and the batter looks glossy. Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined. Stop mixing as soon as you see no more streaks of flour.
- Pour about two-thirds of the pumpkin batter into the prepared loaf pan. Drop half of the warmed Nutella by the spoonful over the batter. Top with the remaining pumpkin batter, then dollop the rest of the Nutella on the very top. Use a butter knife or a skewer to gently swirl the Nutella into the batter using a figure-eight motion. Do not over-swirl, or the colors will muddy together.
- Place the pan on the center rack of the oven and bake for 55 to 65 minutes. To check for doneness, insert a toothpick into the center of the loaf; it should come out clean or with just a few moist crumbs. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slicing the bread while it is still hot can cause it to crumble, so patience is key.
- Cook Time: 75 minutes