Chocolate Swirl Pumpkin Bread
  • 4 cups flour
  • 1 1/4 tsp baking soda
  • 3 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground cardamom
  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 15 oz Can pure pumpkin puree
  • 1/4 tsp salt
  • 2/3 cup cocoa powder
  • 4 Tbsp milk
  1. Preheat oven to 350°F.
  2. Grease two loaf pans and set aside.
  3. In a medium bowl combine the flour, baking soda, cinnamon, nutmeg, and cardamom. Set aside.
  4. Whisk sugar, oil, pumpkin, eggs, and salt in a large bowl until well combined.
  5. Add 1/3 of the dry ingredients to the wet mixture, and stir until completely combined, then add the rest in 2 more increments.
  6. Spoon 2 cups of the batter into each pan.
  7. Reserve 2 cups batter in measuring cup and set aside.
  8. Mix the cocoa and milk into the remaining batter, then divide between the two pans.
  9. Using a butter knife or small spatula, swirl the batter, being sure to lift the pumpkin batter from the bottom. Do not over-swirl.
  10. Spoon reserved pumpkin batter over the top and swirl 2-3 more times.
  11. Bake 60-75 minutes or until a skewer inserted into the centre comes out clean.
  12. Allow to cool in the pan for 45 minutes, then transfer to wire rack to cool completely.