Pumpkin Nutella Swirl Bread

Yields 2 Medium Loaves
3 cups all-purpose flour
1 tsp pumpkin pie spice
2 tsp ground cinnamon
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 cup butter, soften
2 cups granulated sugar
3 large eggs
1 16 oz can of pure pumpkin
1/2 cup Nutella

1. Preheat oven to 350˚F and spray two medium loaf pans with nonstick cooking spray, or four/five mini loaf pans (5 3/4 x 3 1/4 x 2 1/4. Don’t fill more than 2/3 full.)
2. In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.
3. In the bowl of a stand mixer cream the butter and the sugar until fluffy, about two minutes. Add eggs one at a time mixing well after each addition. Add the pumpkin and combine well.
4. Add the dry ingredients stirring until just combined.
5. Layer 1/3 of the batter into the bottom of 2 loaf pans, swirl in a couple scoops of Nutella, do another layer of batter and another layer of Nutella and top with the remaining 1/3 of the batter.
6. Bake side-by-side for about one hour or until an inserted toothpick comes out clean. (Bake 35-40 minutes for the mini loaves.)

Note: Substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice.