Well Made by Kiley

Preheat oven to 350F. Spray and line a standard 9x5 loaf pan; set aside.

In a large bowl, whisk together the pumpkin, coconut oil, eggs, molasses, vanilla extract, and coffee until combined.

Add in the flour, coconut or brown sugar, baking soda, salt, and pumpkin pie spice, and fold to completely incorporate.

Pour the batter into the prepared pan.

Using a spoon, push the pumpkin bread batter from the middle of the pan to the sides, so a little pocket is in the middle for the chocolate.

Spoon the cocoa hazelnut spread into the middle of the batter, do it creates a row of chocolate down the center.

Gently lift the batter on the sides up and over the chocolate to enclose the molten layer.

To make the streusel, mix together coconut sugar, flour, oats, cinnamon, and pecans (if using). Add the softened butter and use your hands to work the butter into the ingredients, until a crumbly mixture forms.

Top the bread with the streusel.

Bake for 50-55, until golden brown.

Let cool in the pan for 5-10 minutes, then transfer to a cooling rack to cool completely before slicing.

Enjoy!