Prep. Preheat oven to 350 F, and prepare an 8” bread pan with parchment paper.
Dry ingredients. In a medium bowl, combine the almond flour (2 cups), coconut flour (1/4 cup), erythritol (3/4 cup), baking powder (1 1/2 teaspoon), salt (1/2 teaspoon), cinnamon (1 tablespoon), and nutmeg (1 teaspoon).
Wet ingredients + combine. In a large bowl, use an electric mixer to combine the eggs (4), pumpkin puree (3/4 cup), unsalted butter (1/4 cup), vanilla (2 teaspoons), and stir to combine. Add dry ingredients to wet ingredients and mix until well incorporated.
Bake. Pour batter into the prepared bread pan. Sprinkle the top with pepitas (1/4 cup), and press lightly to adhere. Cook for 50 minutes, tenting with foil if the top starts to brown (I usually place foil over the top around 40 minutes). You'll know the loaf is done once the top is golden, and a toothpick inserted in the center comes out dry.
Frosting. Use an electric mixer to combine the frosting ingredients in a medium bowl. Allow the bread to cool completely before frosting. Enjoy!