Preheat oven to 350° and line a 8x4.5 (or 9x5) pan with parchment paper. Set aside.
Make the cinnamon swirl. In a small bowl combine the coconut sugar and pumpkin spice and mix well. Set aside.
In a medium bowl, combine the almond flour, coconut flour, salt, cinnamon, pumpkin spice, and baking soda. Stir to combine. Add in the eggs, maple syrup, and pumpkin and mix until no dry spots remain. Pour half of the mixture into the prepared pan. Sprinkle about 2/3 of the pumpkin spice sugar mixture on the dough. Cover with the remaining dough and top with the remaining sugar mixture.
Bake 40-45 min, until the center is set. While it's baking, make the drizzle. Combine the coconut butter, maple syrup, vanilla, and almond milk together until smooth. Drizzle the glaze over the bread.
Store bread in the fridge after 24 hours.
*If the coconut butter is hard, remove the top and place it in the microwave and warm until smooth. I do this in 30 second increments, stirring each time.