Notes: I like to use Williams Sonoma's Goldtouch 8- by 4-inch loaf pan. This recipe can be made in a 9- by 5-inch loaf pan, just decrease the baking time to 50 minutes. Avoid over-swirling the batter or it will become all chocolate.
- Yield:makes one loaf bread
- Active time: 20 minutes
- Total time:1 hour 30 minutes
- 1 3/4 cup (12 1/4 ounce) granulated sugar
- 3/4 cup canola oil
- 2 large eggs
- 1 1/2 cups (12 ounces) canned pumpkin
- 1/4 plus 1/8 teaspoon salt
- 2 cups (10 ounces) 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
Adjust oven rack to middle position and preheat oven to 350°F. Line an 8- by 4-inch loaf pan (see note) with parchment paper, allowing edges to overhang. Grease unlined part of pan.
Whisk sugar, oil, pumpkin, eggs, pumpkin, and salt in a large bowl until combined. Add flour, baking soda, cinnamon, nutmeg, and clove to the batter, and then whisk until completely combined.
Spoon 2 cups batter into pan. Spoon 1 cup batter into measuring cup and reserve.
Whisk cocoa and milk into remaining batter and spoon into pan. Using a butter knife or small offset spatula, swirl the batter a few times, lifting pumpkin batter from the bottom. Then spoon reserved pumpkin batter over the top and swirl a few times more (see note).
Bake until top is just set and skewer inserted into the center comes out with moist crumbs, 60 to 75 minutes. Let cool in pan 45 minutes, then transfer to wire rack to cool completely.