Pumpkin Butterscotch Nutella Bread

• 2 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Ground Ginger
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Ground Nutmeg
• 1/2 cups Butter, Softened
• 3/4 cups Granulated Sugar
• 2 whole Eggs
• 1 cup Canned Pumpkin Puree
• 1/2 cups Butterscotch Chips
• 4 Tablespoons Nutella

1. Preheat oven to 350 F. Lightly butter a 9-by-5 inch loaf pan and line with parchment, leaving a 2-inch overhang on all sides; butter parchment. In a medium bowl, whisk together flour, baking soda, and spices.
2. In a large bowl, beat the butter with the sugar until light and fluffy (about 5 minutes). Add the eggs and beat to combine. Mix in the pumpkin mixture. With mixer on low, add flour mixture. Fold in the butterscotch chips.
3. Spread one-third of the batter in the prepared pan. Then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.
4. Bake for about 30 mintues at 350 F. Then lower heat to 325 F and bake for about another 25-35 minutes (keep checking the bread the last 10 minutes), until a toothpick inserted in the center comes out clean. Cool 10 minutes, and then remove by lifting up with parchment paper sling. Slice and serve.

allpurpose, baking soda, ground ginger, ground cinnamon, ground nutmeg, butter, sugar, eggs, butterscotch chips, nutella

Taken from tastykitchen.com/recipes/breads/pumpkin-butterscotch-nutella-bread/ (may not work)