Preheat oven to 350 degrees F. Line an 8x4” baking pan (you can use a 9x5” pan but your loaf will be thinner and baking time will be less) with parchment paper and grease. Set aside.
In a small bowl combine coconut flour, almond flour, coconut sugar, baking powder, baking soda, salt, pumpkin pie spice and cinnamon. Set aside.
In a large, glass mixing bowl melt together coconut oil and almond butter (for about 1 minute on high), stir until combined.
Add 1 pumpkin puree and stir until combined.
Add eggs and stir until smooth.
Add dry ingredients to wet ingredients and mix until completely combined.
Gently mix in chocolate chips.
Pour batter into prepared pan and bake for 35-45 minutes, until top is set and a toothpick inserted in the center comes out clean or with crumbs.
Let cool in the pan for 5 minutes before gently removing the loaf from the pan to a wire rack to cool.