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Pumpkin Hazelnut Swirl Bread

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Prep Time 15 minutes
Cook Time 45 minutes
Cool 1 hour
Total Time 2 hours
Servings: 1 loaf
Course: Breakfast, Dessert
Ingredients Method

Ingredients
  

  • ½ cup butter room temperature
  • 1 cup sugar
  • 2 large eggs room temperature
  • 1 can pumpkin puree room temperature
  • 1 ½ cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 2 capfuls of vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup Nutella, warmed

Method
 

  1. Preheat oven to 350°. Grease a 9-inch loaf pan with butter
  2. In a large metal bowl, combine the flour, cinnamon, baking powder, baking soda, ginger, and salt; set aside
  3. Use a stand mixer to cream butter, vanilla, and sugar until light and fluffy, about 5-7 minutes
  4. Beat in eggs, one by one, and then add the pumpkin. Gradually add the flour mixture into the pumpkin mixture until blended
  5. Transfer ½ a cup of the batter into the prepared pan. Drizzle 1 tablespoon of Nutella over the batter. Repeat layers; swirl the Nutella into the batter with a knife
  6. Bake for about 45 minutes or until a toothpick inserted in center comes out clean
  7. Cool in the pan for 10 minutes before removing to a wire rack. Cool completely
  8. Serve and enjoy!