Pumpkin Chocolate Swirl Loaf Cake

• 1 stick Butter, At Room Temperature
• 1 cup Light Brown Sugar
• 3 Eggs
• 1 teaspoon Vanilla Extract
• 3/4 cups Pumpkin Puree (not Pie Filling)
• 2-1/2 cups Cake Flour
• 1-1/2 teaspoon Baking Powder
• 1/4 teaspoons Ground Cinnamon
• 1/4 teaspoons Ground Ginger
• 1/8 teaspoons Ground Cloves
• 1 pinch Ground Nutmeg
• 1/2 cups Chocolate Spread/nutella

1. Preheat the oven to 160 C/325 F and grease then line a 2 pound loaf tin with parchment paper. Set aside.
2. Place the butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on medium-high speed.
3. Add in the eggs and vanilla extract and mix until well incorporated. Add in the pumpkin puree, flour, baking powder and spices and mix until light and smooth, about 1 minute on medium-high speed.
4. Take 3/4 cup of batter and place into a medium sized bowl. Place the chocolate spread into the medium bowl and mix with a spoon/spatula until well combined.
5. Spoon 1/3 of the plain pumpkin batter into the loaf pan and level off. Then spoon 1/3 of the chocolate batter on top and mix slightly until swirled. Repeat with a second and third layer of the pumpkin batter and chocolate batter until the loaf pan is filled.
6. Place in the oven for 65-75 minutes until risen, it springs back to the touch and a skewer inserted into the centre comes out clean. Remove pan from oven and set on a rack. Leave bread to cool in the pan for at least 1 hour before removing it from the pan and transferring to a wire rack to cool completely.
7. Once cooled, slice and store in an airtight container, at room temperature for 4 days.

butter, light brown sugar, eggs, vanilla, pumpkin puruee, flour, baking powder, ubc, ubc, ground cloves, ground nutmeg, chocolate spread

Taken from tastykitchen.com/recipes/desserts/pumpkin-chocolate-swirl-loaf-cake/ (may not work)