Preheat the oven to 350 degrees F. Grease a bread pan and set aside.
In a large bowl, whisk together the pumpkin puree, eggs, vanilla, coconut oil, coconut sugar and maple syrup until well combined.
In a medium bowl, whisk together the baking soda, baking powder, salt, cinnamon, pumpkin pie spice, almond flour and coconut flour.
Pour the dry ingredient into the we ingredients and stir together until just combined (over-mixing will yield a denser bread). Stir in the paleo chocolate chips if desired.
Pour the bread batter into the prepared bread pan and bake for 55-65 minutes or until a fork when inserted into the center comes out clean. If needed, tent the top with tin foil if the top of the bread is baking faster than the rest. Store in an air tight container in the fridge for 3 days or freeze for up to 2 months.