Using a medium mixing bowl, add flour, pudding mix, baking powder, baking soda and salt; stir until well combined.

In a separate bowl, add sour cream, vegetable oil, eggs, vanilla extract and milk; whisk together until well combined. Set wet ingredients aside.

Using a large bowl, add brown sugar and peanut butter; stir until well combined.

Add half of the dry ingredients to the bowl; stir until well combined.

Add half of the wet ingredients to the bowl; stir until well combined.

Using a large bowl, add flour, sugar, cocoa powder, baking powder, baking soda and salt; stir until well combined.

In a separate bowl, add sour cream, vegetable oil, eggs and vanilla extract; stir until well combined.

Pour wet ingredients into the bowl with the dry ingredients; stir until just combined.

Grease and flour (2) 9”x5” loaf pans.

Preheat oven to 350°F.

Pour half of the peanut butter batter into each pan.

Pour half of the chocolate batter into each prepared pan (on top of the peanut butter batter). (Tip: Use a spatula to spread batters evenly into pan.)

Use a table knife or large spoon to gently swirl the two batters together.

Bake for 45 minutes. Tent top of bread with foil and continue baking for 20-25 minutes, or until a toothpick inserted into center of bread comes out mostly clean.

Let bread cool in pan for 15 minutes before transferring to a cooling rack until completely cool.