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1
Preheat oven to 350F (180C).
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2
In a large bowl, combine flour, sugar, baking soda, salt, cinnamon and nutmeg, and mix together thoroughly.
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3
In a medium bowl, whisk together eggs, oil, water and pumpkin until well blended.
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4
Pour into the flour mixture, mixing just until well blended.
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5
Fold in nuts.
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6
Transfer 2 cups (500 mL) of batter to a small bowl, add the melted chocolate and mix well.
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7
Spoon half the remaining plain batter into the two prepared baking pans, one-quarter in each.
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8
Spoon chocolate batter over top, half in each pan.
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9
Spoon the remaining plain batter, half in each pan, over the chocolate batter.
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10
Bake in preheated oven for 60 to 65 minutes or until a toothpick inserted in the center comes out clean and dry.
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11
Let cool in pans on a wire rack for 10 minutes, and then remove onto wire rack to cool completely.
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12
Prepare the glaze: In a small bowl, mix together confectioners' sugar and cold water until the right drizzling consistency.
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13
Transfer half to a separate bowl.
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14
To one bowl, stir in chocolate and enough of the hot water for it to be the right consistency for drizzling.
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15
Drizzle white glaze in a zigzag pattern on top of one loaf, and do the same with the chocolate glaze on the second loaf.
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16
Or do a zigzag pattern with white and chocolate glaze on each loaf.
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17
If not using both loaves immediately, they can be frozen for up to 6 months, well wrapped first in plastic wrap, then in a freezer bag.
