Ingredients
1/2 cup butter, softened1 cup sugar2 large eggs, room temperature1 can (15 ounces) pumpkin1-1/2 cups all-purpose flour2 teaspoons ground cinnamon1 teaspoon baking powder1 teaspoon baking soda1 teaspoon ground ginger1/2 teaspoon ground cloves1/2 teaspoon salt1/2 cup Nutella, warmed
Preparation
Preheat oven to 350°. Grease four 5-3/4x3x2-in. loaf pans.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and pumpkin. Combine the flour, cinnamon, baking powder, baking soda, ginger, cloves and salt; gradually beat into pumpkin mixture until blended.
Transfer 1/2 cup batter to each prepared pan. Drizzle 1 tablespoon Nutella over batter. Repeat layers; cut through batter with a knife to swirl. Bake 30-35 minutes or until a toothpick inserted in center comes out clean.
Cool in pans 10 minutes before removing to a wire rack. Cool completely.
