Pumpkin Nutella Loaf

Instructions

• Make the pumpkin Nutella loaf: Preheat the oven to 350°F (175°C).
• Grease a 9 x 5-inch (22 x 12 cm) loaf pan with nonstick spray and line with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and allspice.
• In a large bowl, whisk together the pumpkin purée, melted butter, eggs, granulated sugar, and brown sugar until homogenous and smooth.
• Add half of the dry ingredients to the wet ingredients and stir with a large spatula to incorporate. Add the remaining dry ingredients and mix until just combined; being careful not to overmix.
• Warm the Nutella in the microwave for 1 minute, until pourable.
• Pour about one-third of the batter into the prepared loaf pan and spread in an even layer. Drizzle half of the Nutella on top, then add another third of the pumpkin batter, the remaining Nutella, and remaining pumpkin batter. Use a butter knife to gently swirl the Nutella into the pumpkin batter.
• Bake the bread for 65–70 minutes, rotating the pan 180˚ halfway through baking, until a toothpick inserted into the center (avoiding the Nutella) comes out clean. Let the cake cool in the pan for about 30 minutes before carefully lifting it out by the parchment paper to cool completely.
• Serve immediately once cooled, or make the whipped cream frosting (recipe below). The unfrosted cake will keep wrapped tightly in plastic wrap at room temperature for about 3 days.
• Place a large metal bowl (the bowl of a stand mixer works great) in the refrigerator or freezer to chill for about 15 minutes..
• Pour the cold water into a small bowl and sprinkle the gelatin over the water, stirring to combine if needed so there are no dry granules remaining. Let the gelatin bloom for 5 minutes.
• While the gelatin blooms, remove the chilled bowl from the freezer. Add 1½ cups of the cold cream, the powdered sugar, vanilla, and salt and whip with an electric hand mixer or with the stand mixer fitted with the whisk attachment on medium speed until soft peaks form, 2–3 minutes.
• Melt the gelatin in the microwave for 8–10 seconds, until fully liquid and no granules remain undissolved. Add the remaining tablespoon of cold cream and stir to combine.
• Drizzle the gelatin-cream mixture into the bowl with the whipped cream. Whip on medium-low speed until the gelatin is completely incorporated, then continue to whip until medium-stiff peaks form, about 30 seconds. Immediately transfer the frosting to a piping bag fitted with a St. Honore tip or your tip of choice (or frost by hand with an offset spatula for swoops and swirls).
• Working quickly as the gelatin will begin to set the whipped cream, frost the top of the cake as desired and decorate with festive sprinkles, if using.
• Serve immediately or refrigerate for no more than 3 hours before serving.
• Store leftover frosted cake by wrapping plastic wrap around the cut side and all side edges of the cake, but not the top or bottom. The cake will keep for 1–2 days in the refrigerator, however, the frosting may lose its shape or weep slightly.
• Enjoy!