protein pumpkin bread recipe

0 Preheat the oven to 350 degrees F. Grease and flour a bread pan to ensure the bread doesn't stick.
1 In a large bowl, mix together the [wprm-ingredient text="1/2 cup almond flour" uid="0"], [wprm-ingredient text="1.5 cups all-purpose flour" uid="1"], [wprm-ingredient text="1/3 cup hemp seeds" uid="2"], [wprm-ingredient text="1 tsp cinnamon" uid="3"], [wprm-ingredient text="2 tbsp pumpkin pie spice" uid="4"], [wprm-ingredient text="1 tsp baking powder" uid="5"], [wprm-ingredient text="1/2 tsp baking soda" uid="6"], and [wprm-ingredient text="1 tsp salt" uid="7"]. 
5 Then, add the [wprm-ingredient text="3/4 cup maple syrup" uid="8"], [wprm-ingredient text="10 oz pumpkin puree" uid="9"], [wprm-ingredient text="2/3 cup Greek yogurt" uid="10"], and [wprm-ingredient text="2 eggs" uid="11"] to the dry ingredients and mix them all together. Then, pour the batter into a bread pan.
2 Make the topping by mixing the [wprm-ingredient text="1/4 cup white sugar" uid="13"], [wprm-ingredient text="1/2 tsp cinnamon" uid="14"], and [wprm-ingredient text="1/2 tbsp unsalted butter" uid="15"] (melted) in a small bowl.
3 Sprinkle the cinnamon sugar topping on top of the batter. Spread it out evenly with the back of a spoon.
4 Bake at 350 degrees F for 60-65 minutes. It starts to brown a lot at the end, so I like to tent it with foil for the last 15 minutes. Once a tooth pick inserted comes out clean then it's ready!Then, remove and let cool a bit. Slice and enjoy!