Preheat oven to 350 degrees and prepare a loaf pan with parchment paper or non-stick baking spray.
In a medium bowl, combine almond flour, coconut flour, baking soda, cinnamon, pumpkin pie spice and salt. Set aside.
In a mixer, combine pumpkin puree, eggs, coconut oil, maple syrup and vanilla on medium speed.
Slowly add the dry ingredients to the wet ingredients and mix on low until everything is combined.
Transfer batter into prepared loaf pan. Set aside.
In a small bowl combine almond flour, coconut flour, coconut oil, maple syrup, cinnamon and coconut brown sugar to make the crumble.
Evenly sprinkle crumble on top of the pumpkin bread batter.
Bake for 45-50 minutes, until a toothpick inserted in the middle and comes out clean.