1-First, preheat your oven to 350°F (175°C) and line a bread pan with parchment paper to make removal a breeze. This step ensures your loaf doesn’t stick and comes out looking polished.

2-Next, in a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, nutmeg, cinnamon, and cloves until they’re all mixed evenly think of it as giving your dry ingredients a good team huddle.

3-Then, create a well in the center and add the eggs, oil, milk, vanilla, and pumpkin puree. Whisk the wet ingredients for about 30 seconds before gently folding them into the dry mix until just combined don’t overdo it, or you’ll lose that soft texture. Now, pour half the batter into your prepared pan, warm the chocolate hazelnut spread in the microwave for 15 seconds, and drizzle half over the batter, swirling it with a knife for that beautiful marbled effect.

4-Repeat with the remaining batter and spread, then pop it in the oven to bake for about 1 hour, or until a knife inserted in the center comes out clean.

5-Once it’s done, let it cool in the pan for 15 minutes before moving to a wire rack.