Nutella Pumpkin Bread

• Preheat a fan forced oven to 160C / 320F (180C/355F for no fan). Spray an 22 x 13cm / 9 x 5-inch (7.5cm / 3-inches high) loaf tin with oil spray and line the sides and bottom with baking paper. Set aside.
• Combine dry ingredients - Add the flour, nutmeg, cinnamon, ginger, cloves, baking soda and salt to a large mixing bowl. Use a whisk to combine. Take 1 tbsp of dry ingredients and add into a bowl with the chocolate chips. Use a spoon to mix around to coat the chocolate chips. This will help stop them from sinking to the bottom as the cake bakes.
• Combine wet ingredients - Add both sugars, pumpkin puree, oil, eggs and vanilla extract into a medium sized mixing bowl and use a whisk to combine until smooth.
• Mix wet with dry - Pour into the dry ingredients and stir until everything is well combined. Add the chocolate chips and fold through the batter. The batter will be thick and smooth.
• Layering the loaf - Pour half of the batter into the baking tin and spread around. Pour just over half the Nutella on top as evenly as you can, about 180g of it. Spread around but not right to the edges. Then pour the remaining pumpkin bread batter on top. Dollop the remaining Nutella on top using two spoons. You can swirl it in if you like. I kept mine as dollops and left them.
• Bake - Bake for 80 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the tin for 10 minutes, then transfer over to a cooling rack and allow to cool to room temperature, about 2 hours, before slicing.