- Cook Time
- Prep Time
- 1 long loaf ServingsServings
- ½ cup Nutella or other chocolate hazelnut spread
- 2 teaspoons canola or other flavorless oil
- 3 cups flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 8 tablespoons (1 stick) unsalted butter or natural margarine, softened
- 1 ¼ cups packed light brown sugar
- 4 eggs
- 1 15 oz. can pumpkin puree
- 1 cup sour cream (dairy or non-dairy)
- ½ cup hazelnuts, coarsely chopped
Preheat oven to 350 degrees. Generously spray a long loaf pan (about 11 ½” x 5 ½”) with baking spray containing flour (such as Pam for Baking or Baker’s Joy). Set aside.
Combine chocolate hazelnut spread with oil in a microwave-safe bowl. Heat on high for 30 seconds or until softened. Stir well and set aside.
In a medium bowl, sift together flour, baking soda, baking powder, salt and spices. Set aside.
In the bowl of an electric mixer, beat butter and brown sugar until well blended. Add eggs one at a time and beat at medium-high speed another minute or two until mixture is well combined and slightly thickened. Turn mixer down to low speed and add flour mixture alternating first with the pumpkin puree and then the sour cream, beginning and ending with flour mixture. Mix until all ingredients are just combined.
Scrape half of batter into the prepared loaf pan and top evenly with chocolate hazelnut spread mixture. Spread remaining batter over chocolate mixture. Using a knife or wooden pick, swirl batter in a zig-zag pattern through the batter just once; do not overswirl or the effect may be lost. Sprinkle the batter with hazelnuts.
Bake for 1 hour to 1 hour + 15 minutes or until a tester in the center of the cake comes out with just a few moist crumbs clinging to it. Cool in the pan for about 15 minutes, then remove and cool completely on a wire rack.