Preheat oven to 350 and line a loaf pan with parchment paper. In a mixing bowl, whisk together pumpkin puree, coconut milk, maple syrup and eggs.
In a large mixing bowl, stir together almond flour, coconut flour, baking soda, cinnamon, nutmeg and sea salt.
Add wet ingredients into dry and stir to incorporate. Stir in pecans and white chocolate chips if using (save a few to sprinkle on top). Empty batter into a loaf tin and bake for 50 minutes or until a toothpick comes out clean (start checking around 40 minutes).
Cool in the tin for 20 minutes, then carefully remove and cool another 20 minutes on a cooling rack before slicing and serving. Leftovers will keep at room temperature up to 72 hours, in the fridge 1 week or frozen 3-4 months.