Preheat the oven to 350°F (180°C). Grease and flour a 10 x 4-inch loaf pan (25 x 10 cm), or line it with parchment paper.
Finely grate the pumpkin using the small holes of a grater. Place it in a clean kitchen towel or several sheets of paper towel, then squeeze well to remove the excess liquid. Set aside.
Crack the eggs into a large bowl and add the sugar. Whisk by hand for a few minutes, until the mixture looks pale and slightly frothy.
Add the grated pumpkin and mix until evenly distributed. Pour in the sunflower oil and plant-based milk, then stir until combined.
Sift in the flour and baking powder. Gradually mix the dry ingredients into the wet mixture with a spatula or whisk until the batter is smooth and no dry flour remains.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Spoon a few small amounts of chocolate spread over the batter. Use the tip of a skewer to make light swirls near the surface. Don’t swirl too deeply, or the chocolate may sink while the loaf bakes.
Bake for 40 to 45 minutes. Insert a skewer into the center of the loaf to check it. It should come out clean or with a few moist crumbs.
Let the loaf rest in the pan for a few minutes, then carefully transfer it to a wire rack. Leave it to cool completely.
Slice the cooled loaf. Decorate each slice with candy eyes and pine nuts to create the monster faces.
