Pumpkin Nutella Swirl Loaf Cake


  • 1 stick butter, at room temperature
  • 1 cup light brown sugar
  • 3 eggs
  • 1 tsp. vanilla extract
  • 3/4 cup pumpkin purée (not pie filling)
  • 2 1/2 cups cake flour*
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/8 tsp. ground cloves
  • Pinch ground nutmeg
  • 1/2 cup chocolate hazelnut spread (Nutella)

Preheat the oven to 325 degrees F. Grease a 2 lb. loaf tin.

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 med-high speed.

Add in the eggs and vanilla extract and mix until well incorporated. Add in the pumpkin purée, flour, baking powder and spices and mix until light and smooth, about 1 minute on med-high speed.

Take 3/4 cup of batter and place into a medium sized bowl. Place 1/2 cup chocolate spread into the medium bowl and mix with a spoon/spatula until well combined.

Spoon 1/3 of the pumpkin batter into the loaf pan and level off. Spoon 1/3 of the chocolate batter on top, then mix slightly with a fork until swirled. Repeat with the pumpkin batter and chocolate batter until the loaf pan is filled.

Place in the oven for 50 minutes or until risen and an inserted skewer into the center comes out clean.

Leave to cool in the pan for at least 1 hour before transferring to a wire rack to cool completely.

Once cooled, slice and store in an airtight container at room temperature for 4 days.

by The Savvy Kitchen