In a mixing bowl, whisk together active dry yeast, coconut sugar, warm apple juice, and avocado oil until combined. Cover and let it sit for 15-20 minutes until frothy.

Stir in the pumpkin puree and salt into the yeast mixture until smooth. Gradually add all-purpose flour, mixing until a sticky dough forms. Let it rest for 10-15 minutes.

Knead the dough for about 10 minutes until smooth. Place in a greased bowl, cover, and let it rise in a warm spot until doubled, about 1 hour.

Roll the risen dough into a rectangle, spread cinnamon-sugar filling, cut into strips, stack, and place in a greased loaf pan. Let it rise again until doubled, about 1 hour.

Preheat the oven to 356°F (180°C). Bake the loaf for 40-45 minutes until golden brown and a toothpick comes out clean. Cool for 10 minutes.

In a small bowl, whisk icing sugar and lemon juice until thick but pourable. Drizzle over the cooled bread.