Marble Pumpkin Chocolate Bread

Ingredients

• 1 3/4 cup granulated sugar
• 3/4 cup canola oil
• 2 large eggs
• 1 1/2 cups canned pumpkin
• 1/4 plus 1/8 teaspoon salt
• 2 cups all-purpose flour
• 1/2 plus a scant 1/8 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground clove
• 3 tablespoons cocoa powder
• 2 tablespoons milk

Directions

1. Set the oven rack in the center of the oven, then heat the oven to 350 degrees F. Fit an 8- by 4-inch loaf pan with parchment paper so the paper hangs over the sides, and grease the exposed areas of the pan.
2. In a large bowl, whisk together the sugar, oil, pumpkin, eggs, and salt until the mixture is blended. Add the flour, then the baking soda, cinnamon, nutmeg, and clove; whisk until the batter is fully mixed.
3. Spoon 2 cups of batter into the prepared pan. Spoon 1 cup of batter into a measuring cup and set it aside. Whisk the cocoa and milk into the batter remaining in the bowl, then spoon it into the pan. With a butter knife or a small offset spatula, make several loose passes through the batter, bringing some of the pumpkin batter up from underneath. Spoon the reserved pumpkin batter on top, then swirl again a few times.
4. Bake for 60 to 75 minutes, until the top has barely set and a skewer poked into the center shows moist crumbs. Cool the loaf in the pan for 45 minutes, then move it to a wire rack and let it finish cooling completely.