Nutella Pumpkin Bread

Preheat oven to 350 F. Grease a 9×5 loaf pan.

In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, nutmeg and ginger.

In another bowl, whisk the pumpkin, sugar, butter and eggs. Add the wet ingredients into the dry ingredients, and mix until the flour is just combined.

Pour 1/2 of the batter into your loaf pan and spread to cover the bottom of the pan. Plop the Nutella 1 tablespoons at a time onto the pumpkin bread batter. You’ll have 8 plops of Nutella. Gently spread the Nutella as evenly as possible.

Top with the other half of the pumpkin bread batter. Sprinkle the chopped hazelnuts on top, and bake for 1 hour.

Remove pan from oven and set it on a rack. Cool completely before slicing. Of course, I couldn’t wait that long, but it’s still recommended.