Layers of pumpkin and chocolate batter swirl together to make this equally beautiful and delicious quick bread. A big bonus: you'll use a whole can of pumpkin, so no leftover bits to worry about when making this healthy pumpkin bread.
Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.
Whisk flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl.
Whisk pumpkin, oil, brown sugar, eggs, buttermilk and vanilla in a large bowl until combined. Add the dry ingredients to the wet ingredients; whisk just until combined.
Transfer half of the batter back to the medium bowl; whisk in melted chocolate and cocoa powder.
Starting and ending with the pumpkin batter, alternate pouring the two batters into the prepared pan. Using a table knife, gently swirl through the batter lengthwise three times.
Bake until a toothpick inserted into the center of the bread comes out clean, about 1 hour. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool for at least 20 minutes more before slicing.
To make ahead: Store, well-wrapped, at room temperature for up to 2 days or freeze for up to 3 months.
2 1/2 fat, 1 other carbohydrate, 1 starch
I thought the bread ended up a little dry. Next time I would add a bit more oil and buttermilk.