Preheat the oven to 350 degrees F and grease a bread pan with oil or cooking spray.
In a medium bowl, combine the flour, pumpkin pie spice, cinnamon, nutmeg baking powder, baking soda, and salt.
In a large bowl whisk together the pumpkin purée, eggs, sugar, milk, coconut oil, and vanilla extract until smooth.
Pour the dry ingredients into the bowl of wet ingredients and stir with a wooden spoon until all of the flour disappears. Do not over mix!
In a small bowl stir together the apples, cinnamon and coconut oil. In a small sauté pan over low heat, sauté the apples for just a couple minutes until tender. Remove from heat and set aside. In another small bowl, mix together the cinnamon and sugar.
Spoon half the the batter into the loaf pan, sprinkle the top of the batter with cinnamon sugar swirl.
Top with remaining batter about 1/4 of the apples and pumpkin seeds and bake for 45 to 50 minutes until a toothpick inserted comes clean.
Remove the bread from the oven and top with remaining apple pieces. Gently pressing them into the top of the bread. Let cool, slice and enjoy!