Heat the oven to 350º. Grease a 6-cup loaf pan with coconut oil.
In a large mixing bowl, whisk together pureed squash, coconut oil, eggs, and honey until the mixture becomes smooth.
Add the baking powder, baking soda, and spices to the bowl and whisk everything together once again.
Add the flours to the bowl and use a rubber spatula to stir everything together, just until the batter is smooth.
Pour the batter into the prepared loaf pan and use the back of your spatula to even out the top.
In a small bowl, stir together the cane sugar and the remaining teaspoon of ground cinnamon. Evenly sprinkle the cinnamon-sugar mixture over the top of the batter.
Bake the bread for about 50-60 minutes, turning the loaf pan every 15 minutes to ensure that it bakes evenly. Remove the bread from the oven when a cake tester inserted into the middle of the loaf comes out clean. Allow the cake to cool before removing from the pan and cutting it.
*Here's how to effectively cook and puree squash for baking.