Preheat oven to 325°F. Grease a 9x5-inch loaf pan with cooking spray and line with parchment paper if desired for easy removal.

In a small bowl, whisk together espresso powder, cocoa powder, and hot water until smooth. The mixture will thicken into a paste. Set aside.

In a large mixing bowl, whisk the eggs, granulated sugar, and brown sugar until pale and slightly increased in volume (about 1 minute). Whisk in the vegetable oil until smooth, then add pumpkin puree and vanilla extract, mixing until well combined.

Sift or whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Gently fold into the wet mixture just until no flour streaks remain. Batter will be slightly thick but pourable.

In a medium bowl, transfer just under half the pumpkin batter. Fold in the espresso-cocoa paste until fully combined.

Alternate scooping portions of pumpkin batter and espresso batter into the prepared loaf pan in layers. For a dramatic swirl, keep the pours smaller and alternate frequently (about 8 pours of each batter) No knife swirling needed—the layers naturally create the design as it bakes.

Bake 55–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Start checking at 55 minutes. Once done, I leave the door propped open for about 10 minutes and turn off the oven.

Cool in the pan for 15 minutes, then run a butter knife around the edges. Transfer to a wire rack and let the loaf cool completely before topping.

Heat the heavy cream in a microwave-safe bowl until hot and steamy (30–60 seconds). Add the chopped chocolate, cover, and let sit for 5 minutes. Stir until smooth. If needed, microwave in 20-second increments to fully melt.

Pour ganache over the cooled loaf, letting it drip down the sides. Let set for 10 minutes, then sprinkle with flaky sea salt. Slice and enjoy!