1/2 cup butter, softened
1 cup sugar
2 large eggs
1 can (15 ounces) pumpkin. To use fresh pumpkin, cut in half, remove seeds and bake for about 45 minutes or until fork tender. Substitute a 15 oz can with 1 3/4 cups fresh pumpkin.
1-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup Nutella, warmed
Preheat oven to 350°. Grease four 5-3/4x3x2-in. loaf pans.
In a large bowl, cream butter and sugar until light and fluffy. 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.
Credit to:https://www.tasteofhome.com/recipes/pumpkin-bread-with-nutella-swirl-/