Chocolate Swirl Pumpkin Bread

🧂 Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3 teaspoons pumpkin pie spice
• 3/4 cup unsalted butter

  melted (1½ sticks)
• 2 cups sugar
• 2 large eggs
• 1 (15-ounce) can pure pumpkin
• 1/2 cup cocoa powder
• 1/2 cup chocolate chips

Instructions

• 1 Preheat the oven to 350 degrees F and set an oven rack in the middle position.
  Generously coat two 8 x 4-inch loaf pans or one 9 x 5-inch loaf pan. I’m using a
  9 x 5-inch loaf pan.
• 2 In a large bowl, whisk together the melted butter and sugar. Then whisk in the
  eggs until combined and stir in the pumpkin.
• 3 To the large bowl, add 1 and ½ cups all-purpose flour (the additional ½ cup
  flour will be combined later), baking soda, baking powder, pumpkin pie spice,
  and salt.
• 4 Transfer half of the batter to another bowl (this doesn’t need to be exact).
  Into 1 bowl, add the additional ½ cup flour, to the other bowl, add the cocoa
  powder and chocolate chips. Stir the batter in each bowl until combined.
• 5 Add spoonfuls of alternating batters to each pan. Swirl the spoonsfuls with a
  skewer or knife. Then add a second layer on top, alternating the batters, and
  swirl again to marble.
• 6 Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out
  mostly clean. I begin checking the bread at about 50 minutes.
• 7 Remove from the oven and let cool on a wire rack for 10 minutes, before removing
  the bread and cooling completely before slicing.
  

Nutrition Info