ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chocolate-Swirled Pumpkin Bundt

Photo: Iain Bagwell; Styling: Chelsea Zimmer

Active time 35 mins
Total time 1 hr, 55 mins
Yield

Serves 16 (serving size: 1 slice)

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

Nutrition 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

How to Make It

  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.