Dark Chocolate and Pumpkin Swirl Cake

1 3/4 c Whole Wheat Flour
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
2 large eggs
1 c granulated sugar
1/2 c unsalted butter, melted
1/2 c buttermilk
2 tsp vanilla extract
1 c roasted or canned Pumpkin
3 oz dark chocolate, melted

2 T unsweetened cocoa powder

Preheat oven to 350ºF. Butter a 9x5-inch loaf pan and set aside. In a large bowl whisk together flour, spices, baking powder, baking soda, and salt.

In a medium bowl whisk together eggs and sugar. Add butter, buttermilk, and vanilla. Whisk until combined. Fold in pumpkin. Add wet ingredients to dry all at once, whisk just until no lumps remain. Divide batter in half. Add melted chocolate and cocoa powder to half the batter; stir to combine. Alternately add batters to pan. Using a knife, swirl through batter. Bake 50-60 minutes until cake has risen and crackled. Let cool 20 minutes.