Preheat your oven to 350°F (about 175°C). Grease a standard loaf pan or line it with parchment paper for easy removal.

In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.

In another bowl, combine the wet ingredients: pumpkin purée, eggs, maple syrup, melted coconut oil, applesauce, and vanilla until smooth.

Pour the wet mixture into the dry ingredients. Stir gently until just combined — a few small lumps are fine. Over-mixing can make the bread dense.

If using the topping: in a small bowl, mix the coconut sugar and cinnamon. Set aside.

Pour the batter into the prepared loaf pan. Smooth the top gently, then sprinkle the cinnamon-sugar topping evenly over the surface.

Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.

Remove from oven and let the loaf cool completely in the pan. Only slice when fully cooled — this helps the texture set properly.