Mix all the dry ingredients in a bowl except the cocoa powder and whisk to blend well.

Add the wet ingredients to another bowl and mix well.

Combine the wet ingredients with the dry ingredients and stir until just combined.

Scoop out about 1/2 to 3/4 cup of batter into a small bowl and add in the cocoa powder. Mix until well combined.

Add the vanilla batter to the butter or oiled loaf pans. I used the mini loaf pan size and this recipe made 4 loaves. If using regular loaf pans it should make two loaves.

Drop a couple of tablespoons of cocoa batter on top of the vanilla batter for the mini loaf pans. If using the regular loaf pans just divide the cocoa batter evenly between the two pans.

Now with a knife make a few passes horizontally and vertically to swirl in the cocoa batter to the vanilla batter. I did about three passes each way but I think a few more would have worked out better.

Bake in a 375 degree preheated oven for 25 minutes for the mini loaves and 45 for the regular size loaves or until golden and baked through.

Let the loaves cool about 5 minutes in the pans then remove from the pans and let them cool on a wire rack.