In a mixing bowl, combine all of the ingredients for the bread, and blend on high until smooth and fluffy.
Place the batter in an even layer in a well greased loaf pan.
Bake for 40 minutes, or until completely cooked through.
Let the bread cool to room temperature.
In a mixing bowl, combine the butter and cream cheese for the icing. Blend until smooth.
Add in the Swerve sweetener and cocoa powder, and blend again until smooth.
Spread half of the icing mixture onto the top of the bread. Save the other half of the icing in an airtight container in the fridge or freezer for a future recipe.
Combine the baking chips and coconut oil in a microwave safe bowl. Heat at 30 second intervals until the chocolate is completely melted, and the ingredients are combined.
Use the tines of a fork to drizzle the chocolate over the top of the bread.
Place the bread into the freezer to set for 15 minutes before serving.
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