Pumpkin loaf cake with Cinnamon Almond swirl

Pumpkin batter

1 1/2 cup all purpose flour

2 tsp cinnamon

1/2 tsp nutmeg

1 tsp kosher salt

1 tsp baking soda

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar

2 eggs

1/2 cup full fat sour cream

1 cup canned pumpkin or pumpkin puree

Almond Cinnamon Swirl

1/4 cup unsalted butter, softened

1/2 cup brown sugar

1 cup almond flour

5 tsp cinnamon

1/2 tsp kosher salt

1/2 tsp almond extract (optional)

Preheat oven to 350F. Grease and line a loaf pan with parchment
In a bowl, mix together the flour, cinnamon, nutmeg, salt, and baking soda
Cream butter with sugars with a hand mixer or using a stand mixer fitted with a paddle.
Add in eggs and beat until light and fluffy. Beat in the sour cream and pumpkin.
Stir in the dry ingredients just until combined then set aside.
In a separate bowl, stir together the cinnamon swirl ingredients until even and crumbly.
Scoop the pumpkin batter into the loaf pan leaving little pockets to fill with the almond cinnamon mixture. Continue to weave the two batters together, reserving 1/2 cup of the cinnamon mixture for the top
Smooth out the batter then sprinkle reserved cinnamon mixture over the top
Bake for about 50 minutes, or until a skewer inserted comes out clean.
Let cool for 30 minutes on a wire rack.