Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, baking soda, salt, pumpkin pie spice, and ground cinnamon. Whisk together until evenly mixed.
In a separate bowl, whisk the eggs until smooth. Add the pumpkin puree, unsweetened almond milk, melted coconut oil, and vanilla extract. Mix well until fully combined.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined, making sure no dry flour pockets remain.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 15 minutes.
Transfer the bread to a wire rack to cool completely before slicing.