Transfer the oats to a high-powered blender and blend on high speed for 30 seconds, or until a flour forms. Add the granulated sweetener, baking powder, sea salt, and pumpkin pie spice and blend for a few more seconds to combine the dry ingredients. Set aside.

In a large bowl, stir together the pumpkin puree, eggs, avocado oil and vanilla extract until well-combined (wet ingredients).

Transfer the dry ingredients to the mixing bowl with the wet ingredients and stir well until a thick batter forms.

In a small bowl, stir together the cinnamon sugar mixture (sugar of choice, pumpkin pie spice, ground cinnamon and a pinch of sea salt) until well-combined.

Pour half of the batter into the prepared loaf pan and spread it into an even layer.

Sprinkle the cinnamon swirl mixture over the layer of bread batter, creating an even layer of cinnamon and sugar. This is going to seem like an obnoxious amount of sugar. And that’s because it is.

Transfer the remaining batter to the bread pan and spread it evenly, covering the cinnamon sugar layer.

Use a butter knife to draw a large “S” shape into the pumpkin batter mixture. This creates the cinnamon swirl.

Cover the loaf pan with aluminum foil and bake for 40 minutes. Remove the foil and continue baking for another 10 to 15 minutes, or until the bread is golden brown around the edges and tests clean.

Quick breads are fully baked once they have reached an internal temperature of 190 to 200 degrees Fahrenheit in the center. If you own a digital thermometer, insert it into the center of the loaf and wait until the numbers stop moving to get an accurate read.

Allow the pumpkin loaf to cool completely before slicing it into individual slices and serving.