Place the Swerve, egg, pumpkin puree, and butter in a large bowl and mix.
In a separate bowl, mix together the coconut flour, almond flour, baking powder, salt, and chopped pecans.
Slowly stir the dry ingredients into the wet ingredients until thoroughly combined.
Place parchment paper inside of a loaf pan, leaving a small amount of overhang, and pour the pumpkin bread batter inside.
Bake the pumpkin loaf for 45 minutes and allow it to rest in the loaf pan for about 10 minutes. Gently pull up the edges of the parchment paper and remove the pumpkin loaf from the pan. Allow it to finish cooling to room temperature and slice into 1" pieces. Serve and enjoy.