Prep:30 min. Bake 55.min.
Cool 20 min.

1 3/4 cups all purpose flour
2 Tsp. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 large eggs
1 1/4 cups sugar
1/2 cup unsalted butter, melted
1/2 cup buttermilk
2 tsp. vanilla extract
1 cup canned pumpkin
3 oz. dark chocolate, melted
2 Tbsp. unsweetened cocoa powder
1 1/2 cups powdered sugar
1 tsp shredded orange peel
2 to 3 Tbsp. milk or orange juice

1. Preheat oven to 350. Coat a 9×5 inch loaf pan with nonstick cooling spray.
2. In a large bowl whisk together flour, spice, baking powder, baking soda and salt; set aside.
3. In a medium bowl whisk together eggs and sugar. Add butter, buttermilk, and vanilla. Whisk until combined. Fold in pumpkin.
4. Add wet ingredients to dry ingredients all at once; whisk just until no lumps remain.
5 Divide batter in half. Add melted chocolate and cocoa powder to half the batter; sir to combine.
6. Alternately add batters to pan. Using a knife, swirl through batter. Bake 55 to 65 minutes until cake has risen and crackled, and a toothpick inserted near center comes out clean. Remove; let cool 20 minutes. Invert onto a wire rack; cool completely.
7. For orange glaze, in a small bowl sir together powdered sugar, orange peel, and milk, Spoon over cooled cake. Very tasty, Enjoy!!