• Heat oven to 350° F. Grease two loaf pans (8 1/2 by 4 1/2 inches each)

Make the Fudge Swirl

• Place the cream in a small saucepan and heat over medium heat until just barely simmering. (or you can heat the cream in the microwave). 
• Remove from heat and stir in the chopped chocolate until completely melted and smooth. Stir in the cocoa powder. Set aside and let cool while you make the pumpkin cake.

Make the Pumpkin Loaf

• In a small bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt.
• In a large bowl, stir the pumpkin, sugar, oil, eggs and vanilla until well combined. 
• Fold the dry ingredients into the wet ingredients. (Don’t over-mix, some small lumps of flour are fine).
• Pour 1-½ cups of batter into each of the prepared loaf pans.
• Dollop 5 to 6 tablespoons of the chocolate mixture on top, then swirl it into the batter.
• Add the rest of the pumpkin batter to the pans. Top off with 5 to 6 more dollops of the chocolate mixture, then give it a swirl. 
• Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
• Let the bread cool in the pans for 20 minutes, then run a knife around the sides of the loaf pans. Remove the bread and let them cool on a wire rack for 1 to 1-½ hours.

Make The Frosting

• Add the cream cheese, butter, vanilla, and salt to a mixing bowl. Beat on medium speed until soft and creamy.
• Add the powdered sugar and beat on low speed until combined, then increase the speed to medium-high. Beat until smooth. Spread over the top of the cooled pumpkin loaf cakes.