Pumpkin Chocolate Swirl Bread

1. Preheat oven to 350°F. Coat a 9x5x3-in. loaf pan with cooking spray and line with parchment paper; set aside.
2. In a medium bowl, combine flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
3. In a large mixing bowl, combine butter and sugar. Beat with an electric mixer on medium until light and fluffy. Add eggs, one at a time, and vanilla, beating well.
4. Alternately add flour mixture and buttermilk to egg mixture, beginning and ending with flour mixture, and beating on low just until combined. Fold in pumpkin.
5. Divide batter in half; add melted chocolate and cocoa to one portion. Spoon half of pumpkin batter into prepared loaf pan. Top with half of chocolate-pumpkin batter. Repeat layers. Using a knife, swirl the batters running the knife from one end of the loaf to another.
6. Bake 55 to 60 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely on wire rack.
7. Prepare Cream Cheese Glaze. Drizzle on top of bread. If desired, sprinkle with pumpkin pie spice.
8. Cream Cheese Glaze: In a medium bowl, beat 2 Tbsp. softened cream cheese with an electric mixer on medium until smooth. Beat in 1/2 cup powdered sugar until smooth. Add 1 tsp. milk and 1/4 tsp. vanilla extract; beat until smooth. Gradually add more milk, if needed, to make drizzling consistency.

Each serving contains: 356 calories, 14 g fat, 8 g saturated fat, 0 g trans fat, 65 mg cholesterol, 252 mg sodium, 55 g carbohydrates, 2 g fiber, 35 g sugar, 5 g protein. Daily values: 84% vitamin A, 1% vitamin C, 5% calcium, 12% iron.