Preheat oven to 350 degrees.

In a medium mixing bowl combine almond flour, arrowroot floor, baking powder, baking soda, cinnamon and pumpkin pie spice, mix well. Using a flour sifter helps to remove any clumps in your flours in turn your bread will bake better. In a second mixing bowl mix melted coconut oil or butter with coconut sugar. Than mix in eggs, one at a time and mix well after each addition. Than add in vanilla and pumpkin puree, again mix well.

Mix dry ingredients with wet ingredients. I didn't grow up using electronics in the kitchen so I know how to mix cake ingredients really well. For gluten free baked goods I suggest using a hand beater to make sure that the wet and dry ingredients are very well combined. Unlike traditional cakes and quick breads you cannot over mix gluten free batters. Pour into a greased 8-inch bread pan and sprinkle with cinnamon and coconut sugar if desired.

I baked it at 350 degrees for 65 minutes or bake until toothpick comes out clean when inserted into the middle of the bread. Allow the bread to cool down till it's slightly warm or to room temperature before cutting into it.