Preheat oven to 350F. Grease the bottom and side of a 9x5" bread pan.
In a large mixing bowl, combine the coconut oil, brown sugar and granulated sugar. Beat with an electric mixer until combined and crumbly (about 1 minute).
Add in the applesauce, vanilla and pumpkin. Beat with electric mixer on medium speed until combined and creamy, about 1 minute.
Add in the eggs. Beat with mixer until combined. Set aside.
In a seperate medium mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice. Mix with a spoon until combined.
Add the flour mixture to the pumpkin mixture. Mix gently with a spoon until mixture is combined. (Don't overmix!)
Pour the batter evenly into a prepared baking pan.
Bake for 55 minutes, cover with foil and bake another 5 minutes. Toothpick should be come out clean when it is inserted into the middle of the bread.
Notes
The gluten free flour must be a 1:1 ratio baking flour. It also must contain xanthan gum. I recommend Bob's Red Mill 1:1 Baking flour.