Preheat the oven to 350°F and prepare a loaf pan with cooking spray or parchment paper.

In a medium bowl, whisk together the dry ingredients: almond flour, coconut flour, pumpkin pie spice, baking powder, baking soda, and salt.

In a separate large bowl, mix the wet ingredients: canned pumpkin puree, eggs, melted coconut oil, vanilla extract, and granulated sweetener until smooth using an electric mixer.

Combine the wet and dry mixtures to form a smooth pumpkin bread batter. Be careful not to overmix to maintain a tender, light texture.

Pour the batter into the prepared loaf pan and smooth the top. Cover the top lightly with aluminum foil to prevent over-browning.

Bake for 50 minutes, or until a toothpick comes out clean when inserted into the center. For a larger loaf, increase bake time by 10 minutes.

Cool on a baking rack for 10 minutes before slicing.