Preheat the oven to 350° F. Lightly coconut oil an 8"x4" loaf pan.
Prepare the cinnamon filling mixture by stirring together the coconut sugar and cinnamon in a small mixing bowl.
In a large mixing bowl, combine the melted butter, coconut sugar, and eggs. Beat until creamy. Add the rest of the bread ingredients and stir until everything is combined thoroughly.
Spread half of the batter into the loaf pan. Sprinkle on the cinnamon mixture, reserving about 2 T. for sprinkling on top of the loaf. Use a knife to cut a zig-zag pattern through the cinnamon sugar and batter. Spread the remaining batter on top. Sprinkle the remaining cinnamon sugar mixture on top.
Bake for 35-40 minutes. The bread should bounce back when pressed gently. Let the loaf cool for 10 minutes, then gently remove the loaf from the pan and let it cool completely on a cooling rack before slicing and serving.
Store at room temperature in an air tight container for up to 3 days or in the fridge for up to 5 days. This bread freezes well too.