Preparation

• Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
• Mix together the ingredients for the cinnamon swirl in a small bowl and set it aside until ready to use.
• Mix the canned pumpkin puree, eggs, and pure vanilla extract together in a large mixing bowl until well combined.
• Add the dry ingredients (almond flour, tapioca flour, coconut sugar, baking powder, pumpkin pie spice and sea salt) to the bowl with the wet ingredients and stir until completely combined.
• Pour half of the bread batter into the prepared loaf pan and spread it into an even layer.
• Sprinkle all of the cinnamon swirl mixture over the pumpkin layer, creating an even layer of cinnamon and sugar.
• Spread the remaining pumpkin bread batter over the cinnamon swirl layer. Use a butter knife to draw an “S” shape into the batter, creating the cinnamon swirl.
• Cover the bread pan with aluminum foil and bake in the oven for 40 minutes. Remove the foil and bake for another 15 to 20 minutes, or until the top of the bread is golden brown and it is baked through.
• Allow the bread to cool completely before slicing and serving.