Preheat oven to 350 F degrees. Spray a 9 x 5 loaf pan with nonstick spray and set aside.
In a bowl whisk together all purpose flour, baking powder, baking soda, cinnamon powder, pumpkin pie spice and salt. Set aside.
Using paddle attachment of your stand mixer or using you hand mixer, beat together oil with both the sugars till combined.
Add eggs, vanilla extract and mix till combined.
Next add the pumpkin puree and mix to combine.
Start adding the flour mix to the wet ingredients. Add it in 3 parts, mixing after each addition.
Your batter is done when all the flour mix has been incorporated. Be careful not to over-mix, few streaks of flour is okay.
Pour 1/2 of the pumpkin bread batter into the prepared loaf pan.
Now drop dollops of 1/4 cup nutella on top of the batter. Use a toothpick/knife to make swirls.
Pour remaining 1/2 of the batter on top of the nutella swirl.
Finally drop dollops of the remaining 1/4 cup of nutella on top. Repeat the process by making swirls using a toothpick or knife.
Bake the nutella swirled pumpkin bread at 350 F degrees for 55-60 minutes. Remember to cover the bread with aluminium foil after 30 minutes to prevent excessive browning.
Transfer bread onto a wire rack to cool completely. Cut into thick slices once completely cool and enjoy!