Preheat oven to 350 degrees F (180 C) Spray a 9x5 inch metal loaf pan with baking spray and line with parchment paper by cutting a long 9” strip of paper, press it along the bottom of the pan and allow the paper to overhang the long sides of the pan. Then set aside.
In a medium sized bowl, combine the flour, pumpkin pie spice, cardamom, baking soda, baking powder and salt, whisk to combine. Set aside.
In a separate bowl combine pumpkin puree, brown sugar, oil, and vanilla and whisk until smooth. Add eggs and whisk until just combined.
Add the flour mixture to the wet ingredients and stir gently to combine. Set aside.
In a small bowl combine sifted cocoa powder and hot coffee (heated to around 140F) whisk until smooth. Add 1/2 cup of your pumpkin batter to the cocoa/coffee mixture and combine until smooth, don’t over mix.
Pour half of the pumpkin batter into the bottom of the prepared loaf tin. Add a layer of your chocolate mixture on top, reserving a few tbsp. Add the rest of the pumpkin batter and top with dollops of the remaining chocolate batter. Using a knife or long wooden skewer, swirl the chocolate into the batter in a figure 8. Be careful not to swirl too much or you will lose the definition in the swirl.
Bake the swirl loaf for 45-55 mins or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow the cake to cool on a wire rack for 15 mins then use the parchment paper overhang to lift the loaf out of the tin and allow to cool completely on a wire rack before you glaze the loaf.
When your loaf is cool, add the sifted icing sugar to a medium size bowl. Add 2 tsp of maple syrup and 1 tbsp of milk and whisk to combine. The glaze should be thick but pourable so add a little more milk to thin the glaze if necessary or add a bit more icing sugar if you want it thicker.
Using a whisk or spoon, drizzle the glaze over the load. Slice and serve.