Chocolate-Swirled Pumpkin Bundt

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Chocolate-Swirled Pumpkin BundtRecipe

Photo: Iain Bagwell; Styling: Chelsea Zimmer

Serves 16 (serving size: 1 slice)


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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


Active: 35 Minutes
Total: 1 Hour, 55 Minutes

1. Preheat oven to 350°F.

2. 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.

3. 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.

4. 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.

Created date

August 2016

Nutritional Information

Calories 305
Fat 15.3 g
Satfat 3.8 g
Monofat 8.1 g
Polyfat 1.3 g
Protein 5 g
Carbohydrate 40 g
Fiber 3 g
Cholesterol 39 mg
Iron 1 mg
Sodium 174 mg
Calcium 67 mg
Sugars 20 g
Est. Added Sugars 18 g