Chocolate Swirled Pumpkin Bundy

By Marlenew

Ingredients

• 12.4 ounces whole-wheat pastry flour (about 2 3/4 cups)
• 1 1/2 teaspoons ground cinnamon
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/3 cups granulated sugar
• 3/4 cup light olive oil
• 3/4 cup light sour cream
• 1 tablespoon grated lemon rind
• 3 large eggs
• 3 cups grated Long Island Cheese pumpkin or kabocha or butternut squash
• 1 (3.5-oz.) bar bittersweet chocolate (72% cacao), melted and slightly cooled
• 1/4 teaspoon vanilla extract
• Cooking spray
• 2 teaspoons powdered sugar

Details

Servings 16
Adapted from cookinglight.com

Preparation

Step 1

Preheat oven to 350°F.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a medium bowl, stirring with a whisk.

Combine granulated sugar, oil, sour cream, rind, and eggs in a large bowl, stirring with a whisk. Stir in pumpkin. Gradually add flour mixture, stirring just until moist. Transfer 2 cups batter to a medium bowl; stir in chocolate and vanilla.

Spoon chocolate batter alternately with plain batter into a 10-cup Bundt pan coated with cooking spray. Pull a thin knife through batter to swirl. Bake at 350°F for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar.