Inspired by a cake from Brooklyn cafe Ciao, Gloria, this autumn loaf takes the best of pumpkin spice season and pairs it with decadent chocolate-hazelnut swirls. The whipped cream frosting is optional, but adds the perfect silky-smooth finish without any extra sweetness.

Quick Info

⏱️ 120 min • 🍽️ 10 servings • ⭐ 91%

Nutrition

528 cal • 7g protein • 69g carbs • 26g fat

Tags

[North American] • [Vegetarian] • [Breakfast] • [Desserts] • [Snacks] • [High-Fiber] • [European]

Ingredients

• Nonstick cooking spray, for greasing
• 2 cups plus 2 tablespoons all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon ground allspice
• 1 15-ounce can of pumpkin purée (not pumpkin pie filling)
• ½ cup (1 stick) unsalted butter, melted
• 3 large eggs
• 1 cup granulated sugar
• ⅔ cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1 cup Nutella
• 1½ tablespoons cold water
• 1 teaspoon powdered gelatin
• 1½ cups plus 1 tablespoon heavy cream, very cold
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Pinch of kosher salt
• Sprinkles of choice, for decorating (optional)

Instructions Preview

1. Make the pumpkin Nutella loaf: Preheat the…
2. Grease a 9 x 5-inch (22 x 12 cm) loaf pan…
3. In a medium bowl, whisk together the flour…

…and 15 more steps

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Recipe by: Amanda Berrill • From: Tasty