October heralds everything pumpkin, of course.

Add in rich, creamy Nutella, and you have a combo that can’t miss.

That’s what this gorgeous, moist “Pumpkin Nutella Bread” is all about.

The recipe is from the new “Dolci!” (Alfred A. Knopf), of which I received a review copy.

It was written by Renato Poliafito, founder of Ciao, Gloria bakery and cafe in Brooklyn, and former co-owner of Baked in Brooklyn; with assistance from with Casey Elsass, food writer and cookbook author.

It’s a collection of treats that take influence from his Italian, American, and Italian-American heritages in everything from “American Cinnamon Rolls,” “Sicilian Sticky Buns,” and “Triple-Chocolate Biscotti” to “Honey-Ricotta Black and Whites,” “Limoncello Pistachio Tart,” and “Cannoli Cake.”

The batter for this pumpkin Nutella bread includes a hefty 2 1/2 cups of pumpkin puree, along with the haunting spices of ginger, cinnamon, nutmeg and cloves. You spoon half of the batter into a greased loaf pan, then drop spoonfuls of Nutella over it, and swirl with a knife before adding the remaining batter and Nutella, and swirling once again.

Admittedly, I actually made this recipe twice. Each time it was delicious, however, I had a little bit of an issue with the baking. The first time, when I unmolded the baked loaf and sliced it, I noticed that the bottom 1/2 inch of it looked underdone. At that point, there wasn’t much I could do about it, so I just ate around it.

The second time, I decided to try to help matters along by preheating a baking sheet in the oven. Then, I placed the filled loaf pan on top of the hot baking sheet in the oven to bake. After cooling, unmolding, and slicing, there was still the merest delineation mark at the very bottom, but it was more like only 1/4 of an inch this time.

So, given all that, I tweaked the directions in the recipe below to advise baking the filled loaf pan on top of a preheated baking sheet. You also want to use a cake tester or skewer, not a short little toothpick, to poke into the center and all the way down to judge whether it’s done. You also want to watch for the cake to start pulling away from the sides of the pan, which is another indication that it’s baked through. Additionally, I found that my loaf took about 5 minutes longer to fully bake, so closer to 75 minutes, which I noted below.

This autumnal cake is tender, incredibly moist, full of all those cozy baking spices we associate with the holidays, and cut through and through with the rich, sweet taste of chocolate-hazelnut paste. It’s exactly what you want right now — and beyond.

Pumpkin Nutella Bread

(Makes 1 loaf)

1 1/2 cups (215 grams) all-purpose flour

1 1/2 teaspoons (7 grams) baking powder

3/4 teaspoon (5 grams) baking soda

1 teaspoon (4 grams) fine sea salt

1 1/2 teaspoons (5 grams) ground cinnamon

1 teaspoon (3 grams) ground ginger

1/4 teaspoon (1 gram) ground nutmeg

Pinch of ground cloves

2 1/2 cups (300 grams) unsweetened pumpkin puree

1 1/3 cups (265 grams) granulated sugar

1/2 cup (100 grams) canola oil

3 large eggs, at room temperature

1/2 cup (150 grams) Nutella

Preheat the oven to 350°F (180°C) and set a rack in the center with a baking sheet on it that will eventually hold your loaf pan. Coat a 9-by-5-inch loaf pan with cooking spray.

In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.

In a stand mixer fitted with the paddle, beat the pumpkin, sugar, and oil on low speed until combined, about 2 minutes. With the mixer still running on low, add the eggs, one at a time, beating to fully incorporate each one. Stop and scrape down the sides as needed. Add the dry ingredients and beat again on low until just incorporated, being careful not to overmix.

Transfer half of the batter to the prepared loaf pan. Spoon half of the Nutella over top and use a table knife or wooden skewer to swirl into the batter. Add the remaining batter to the pan and top with the remaining Nutella, swirling it into the batter one last time.

Place filled loaf pan on top of preheated baking sheet in the oven. Bake until a cake tester comes out clean (the Nutella will stick to the tester regardless, so look to make sure there is no pumpkin batter on it), 60 to 75 minutes. The sides of the cake should just be pulling away from the edges of the pan when done. If the top of the bread begins to get too dark while baking, tent with aluminum foil. Once done, set on a wire rack and let cool completely, or for at least 1 hour, before removing from the pan, slicing, and serving.

The loaf can be wrapped in plastic and stored at room temperature for up to 4 days or wrapped in foil and frozen up to three months.

Adapted from “Dolci!” by Renato Poliafito

Some Baked Bakery Recipes to Enjoy: Chinese Five-Spice Sesame Scones

And: Pumpkin Almond Cake with Almond Butter Frosting

And: Nutella Scones

And: Peanut Butter Cookies with Milk Chocolate Chunks

And: Root Beer Bundt Cake