Preheat oven to 350 degrees, and line a 9x5 bread pan with parchment paper, set aside.
In a small mixing bowl mix together flour, baking soda, baking powder, pumpkin pie spice and salt.
In a large mixing bowl, I use my KitchenAid mixer, mix together sugar and eggs until well combined.
Add in buttermilk, melted butter, vanilla extract, and pumpkin, stir until all the ingredients are incorporated. Slowly mix in flour mixture, until there are no clumps and mixture is smooth.
Divide batter in half by placing the second half in a separate bowl. In one of the bowls stir in the 1/2 cup of Nutella and stir until well combined.
Alternate between the two batters and pour into the prepared bread pan. I start with the plain, add Nutella batter, top with plain again, Nutella batter, then a tablespoon or two of the plain on top. Use a knife to swirl the batters, don’t over swirl, you will then combine the batters. Run the knife one time through the pan.
Place in oven and bake for 60-70 minutes. Remove from oven and let it cool for 15-20 minutes.
Recipe Adapted from Pumpkin and Chocolate Swirl Bread from Better Home and Gardens, November 2014 edition Glaze