Pumpkin Chocolate Marble Loaf: From Prep to Plate

• Start by preheating your oven to 350°F (175°C). Grease your loaf pan thoroughly with oil or non-stick spray, then lightly dust it with flour to prevent sticking.
• In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
• In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix — a few lumps are okay!
• Remove about one-third of the batter into a separate bowl. Stir in the unsweetened cocoa powder and half of the chocolate chips until evenly mixed.
• Pour half of the plain pumpkin batter into the prepared loaf pan. Spoon half of the chocolate batter over it. Repeat with the remaining plain and chocolate batter. Use a butter knife or skewer to gently swirl the two batters together, creating a beautiful marble effect.
• Sprinkle the remaining semi-sweet chocolate chips over the top of the loaf for extra bursts of chocolate in each slice.
• Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the loaf starts browning too quickly, tent it loosely with foil halfway through baking.
• Allow the loaf to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Serve plain, or with a pat of butter or cream cheese for extra indulgence.