Preheat the oven to 350 °F with a rack in the center position. Lightly spray a loaf pan with coconut oil then line with parchment paper so the the sides of the paper hang over the edges of the pan. Lightly spray the parchment with coconut spray. Set aside.
Begin by making the streusel topping. Combine the Pamela’s Paleo Almond Flour, maple sugar, pumpkin pie spice, and salt in a small bowl. Stir to combine. Add the grass fed butter then use a fork, or your fingers to cut the butter into the flour mixture. Once the mixture resembles crumbles stir in the chopped pecans. Transfer to the refrigerator.
In a small bowl combine the eggs, roasted sweet potato mash, coconut milk, maple syrup, and vanilla extract. Whisk to combine, some lumps are ok. Set aside.
In a large mixing bowl combine the Pamela’s Paleo Almond Flour, tapioca flour, Pamela’s Nut Flour Blend, maple sugar, baking soda, pumpkin pie spice, cinnamon, and salt. Stir to combine then pour the wet ingredients over the dry ingredients and stir to incorporate. Pour the batter into the prepared pan then layer all of the streusel over the top. Bake for 55 - 60 minutes or until a cake tester inserted into the center comes out clean. Transfer the pan to a wire rack and cool for 10 minutes before using the parchment paper overhang to lift the cake out of the pan. Cool on the parchment paper, over the wire rack until completely cooled.
To make the maple spread, place the maple sugar in a high powered blender or food processor and blend to a powdered sugar consistency. Transfer to a bowl and stir in the syrup, coconut milk, and extract.
To serve, slice into thick slices and top with maple spread if desired.