Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Lightly grease the pans, then line with a piece of parchment paper long enough so it hangs over the sides of the pan. Tip - You can also use a brownie pan lined with small strips of parchment paper. The brownie pan will yield 5 mini loaves.
In a small mixing bowl, whisk together the almond flour, arrowroot flour, coconut flour, tapioca flour, baking powder, salt, and pumpkin pie spice.
In a medium mixing bowl, add the melted coconut oil and both sugars. Whisk to combine. Then add the pumpkin, egg, and vanilla extract and whisk until smooth.
Sprinkle the dry ingredients over the wet ingredients and whisk until no dry streaks remain. Pour the batter equally into the prepared mini loaf pans. Sprinkle dhte cinnamon sugar over the top of the batter and swirl around - just on top of the batter, not into the batter - with a knife or offset spatula.
Bake the pumpkin bread for 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean, and the edges of the bread are brown and pulling away from the sides of the pan.
Cool the bread in the pans set on a wire cooling rack for at least 10 minutes. Then, using the parchment paper overhang, carefully lift the bread out of the pans and allow to cool on the wire rack completely. Note - I find gluten free baked goods taste better when they have had a chance to cool completely.