Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper. I recommend using parchment paper over cooking spray for this almond flour recipe in order to prevent any crumbling or breakage.

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. There's no need to combine the dry ingredients in a separate bowl.

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.

I like to take the internal temperature of quick bread recipes to be sure it is fully baked. To do so, insert a digital thermometer into the center of the bread. If it is 190 degrees or higher, it is fully baked.

Allow the bread to cool completely before slicing and serving.