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