Nutella Pumpkin Chocolate Chip Loaf

1 ¾ Cups Flour 

1 Cup Sugar 

1 Tsp. Baking soda

1 Tsp. Baking powder

½ Tsp. Salt 

½ Tsp. Cloves

½ Tsp. Nutmeg 

1 Tsp. Cinnamon

2 Eggs

1 Cup Pumpkin Purée

½ Cup Melted Butter 

⅓ Cup Whole Milk 

3 Tsp. Vanilla Extract

½ Cup Semi-Sweet Chocolate Chips, plus extra for the topping 

½ Cup Nutella – melt in microwave 

Grease a loaf pan with nonstick spray. Preheat the oven to 350°. In a bowl combine the flour, sugar, baking soda, baking powder, salt, nutmeg, cinnamon, and cloves. Mix this flour mixture. In a separate bowl put the eggs, pumpkin purée, melted butter, milk and vanilla. Whisk the ingredients together. Fold these ingredients into the flour mixture. Add the chocolate chips. Heat up the Nutella. Divide the batter in half. Pour half the batter into the greased pan. Then put the Nutella over the first layer and spread it evenly. Add the rest of the batter to the top of the Nutella. Sprinkle extra chocolate chips on top. Bake for 45 minutes or until a knife comes out clean.

Quick tip, you can make this gluten-free by using gluten-free flour.

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