Preheat your oven to 175℃ (350°F) and grease and flour an 8-inch by 4-inch loaf tin.

In a large bowl, cream together 180 g of salted butter and 180 g of soft brown sugar until light and fluffy, about 3-5 minutes.

Add 3 eggs, one at a time, beating well after each addition.

Sift together 180 g of self-raising flour, ⅓ teaspoon of baking powder, ⅛ teaspoon of salt, and 2 teaspoons of pumpkin spice mix in another bowl.

Gradually add the dry flour mixture to the creamed mixture, alternating with half of the 100 ml of milk until incorporated.

Add ½ teaspoon of vanilla extract and mix until well combined with no flour streaks.

Scoop out one third of the batter; sift in 7.5 g of black cocoa powder and mix thoroughly.

Into the remaining batter, sift 15 g of pumpkin powder and add a few drops of orange food coloring, mixing well.

Layer the batters in the prepared tin, alternating between orange and dark cocoa batters, then swirl gently with a skewer.

Bake for about 45 minutes or until a toothpick comes out clean; cool in the tin for 10-15 minutes.

Sift 75 g of powdered sugar into a bowl and mix with 1½ tablespoons of warm water until smooth for the glaze.

Drizzle the glaze over the cooled cake and decorate with black and orange sprinkles and eyeball candy.