Preheat oven to 180 degrees C. Line a 12 x 22cm loaf tin with baking paper.
Stir almond flour, coconut flour, pumpkin pie spice, baking soda, baking powder and salt together in a bowl with a whisk to mix.
Beat pumpkin puree, eggs, maple syrup, coconut oil and vanilla extract together in a separate bowl until smooth, then add to the flour mixture and gently stir just until the dry ingredients are moistened. Pour the batter into the prepared loaf tin.
Bake in the preheated oven until a toothpick inserted into the centre comes out clean, 55 to 70 minutes. Cool in the tin 15 to 20 minutes before removing to cool completely on a wire rack.