Marbled Pumpkin Chocolate Bread

This recipe is a perfect example of the sort of recipes I developed for my cookbook Marbled, Swirled and Layered. It seems that I can’t stop marbling, swirling and layering my desserts, even though I turned that manuscript in ages ago and the book is already printed and ready to be bought! I used Kahlua, a coffee rum liqueur because it helps bring out the chocolate flavor, but if you don’t have any on hand, you can just use strongly brewed coffee that has been cooled to room temperature in it’s place.