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Preheat over to 350F.
Whisk together the sweet potato puree, eggs, coconut sugar, melted coconut oil, agave, and vanilla in a medium bowl.
Add the almond flour, arrowroot flour, baking soda, baking powder, cinnamon, ginger, nutmeg, allspice, and salt.
Whisk until combined.
Line a loaf pan 8 inch loaf pan with parchment paper.
Transfer the batter to the loaf pan and smooth with a spatula.
Top with chopped pecans and bake for 40 minutes until the top is set and it bounces back when you press on it.
Allow the bread to cool in the pan for 5 – 10 minutes and then pull the edges of the parchment paper to transfer it to a cooling rack.