Preheat the oven to 350 degrees F and set an oven rack in the middle position. Generously coat two 8 x 4-inch loaf pans or one 9 x 5-inch loaf pan. I’m using a 9 x 5-inch loaf pan.

In a large bowl, whisk together the melted butter and sugar. Then whisk in the eggs until combined and stir in the pumpkin.

To the large bowl, add 1 and ½ cups all-purpose flour (the additional ½ cup flour will be combined later), baking soda, baking powder, pumpkin pie spice, and salt.

Transfer half of the batter to another bowl (this doesn’t need to be exact). Into 1 bowl, add the additional ½ cup flour, to the other bowl, add the cocoa powder and chocolate chips. Stir the batter in each bowl until combined.

Add spoonfuls of alternating batters to each pan. Swirl the spoonsfuls with a skewer or knife. Then add a second layer on top, alternating the batters, and swirl again to marble.

Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out mostly clean. I begin checking the bread at about 50 minutes.

Remove from the oven and let cool on a wire rack for 10 minutes, before removing the bread and cooling completely before slicing.