Pumpkin Chocolate Swirl Bread

1 ¼ cups pumpkin puree

¼ cup maple syrup

½ cup milk (dairy or nut milk)

3 tbsp Colavita Olive Oil

1 tsp lemon juice

¼ cup brown sugar

2 cups flour

2 ½ tsp baking powder

⅓ tsp baking soda

½ tsp salt

1 ½ tsp cinnamon

½ tsp ground ginger

¼ tsp ground cloves

¼ tsp all-spice

¼ tsp ground nutmeg

1 tsp turmeric

1 tsp water

4 tbsp cocoa powder

3 tbsp warm water

½ tsp vanilla extract

Mini chocolate chips for topping

Combine all pumpkin, syrup, milk, Colavita olive oi, lemon juice and sugar in a large bowl and mix until the sugar is well combined.

In another bowl mix together the flours, baking powder and soda, salt, cinnamon, ginger, cloves, all spice and nutmeg.

Once mixed, add these the wet and stir until combined. The batter should be thick.

Divide the batter into equal parts in two separate bowls.

In a small bowl mix the turmeric and water until you get a golden liquid. Add this to one of the batter bowls and stir until combined.

In another small bowl, combine the vanilla, cocoa powder and water and mix until a chocolate pasta forms.

Add this to the other batter bowl and mix until well combined.

Prepare your loaf pans by lining them with parchments paper. Spoon some of the orange batter into the bottom of the pan. Spoon the chocolate batter on top and continue in this fashion until you reach the top.

Finish with mini chocolate chips.

Bake at 375°F for 45-55 minutes or until a toothpick from the center comes out almost clean. Cool completely before slicing. Enjoy immediately after cooling, or refrigerate for up to 4 days.

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Pumpkin Chocolate Swirl Bread