take one cup of reserved batter and mix in the cacao powder. Evenly spread on top of the batter in the pan
top chocolate batter layer with the remaining one cup of reserved batter and using a knife gently swirl the layers of batter together. Do not over swirl or it will become all chocolate.
sprinkle chocolate chunks on top and bake at 350°F until a toothpick inserted into the center comes out clean, approximately 40 minutes
*coconut cream - thick cream that forms on the top of a can of full fat coconut milk when left in the fridge overnight
To preserve freshness, wrap loaf in paper towel and store it in an airtight container in the refrigerator.
Recipe by Adriana Harlan (Living Healthy With Chocolate) at https://livinghealthywithchocolate.com/desserts/paleo-marble-pumpkin-chocolate-bread-3201/