In a large bowl whisk together flour, pumpkin pie spice, cinnamon, nutmeg, baking soda and powder and salt.
In a separate bowl, whisk together eggs, coconut oil, maple syrup, pumpkin puree and almond butter.
Pour the wet ingredients into the dry and mix together until there are no clumps.
Reserve a little less of the bread mix and add it to another bowl. Mix the cacao powder into this bowl, until it is well combined with the pumpkin bread mixture.
In a greased loaf pan (9X5) add a little bit of the just the pumpkin mixture and then the cacao mixture, alternating until you have a checkerboard looking base ( the more imperfect looking, the better!). Use the rest of the plain pumpkin mixture for another layer on top of that.
Spoon remaining cacao mixture on top and use a knife to swirl it in with the pumpkin layer. Pull the pumpkin later on top of the cacao parts and vice versa to achieve the look.
Bake for 45- 50 minutes until a toothpick inserted comes out clean.
** Breads made with almond flour will not rise as much as breads made with a gluten containing flour. Don't fret if you feel it didn't rise that much, you'll still get nice slices!