Preheat oven to 350 degrees and grease a loaf pan with baking spray.
Melt 1 tablespoon of the coconut oil in a small skillet over medium heat.
Add the pecans, 1/2 teaspoon of the cinnamon and 1 tablespoons of the coconut sugar and toss to combine.
Toast the mixture for 3-5 minutes, stirring frequently until fragrant. Remove from heat and set aside.
Combine the flours, baking powder, baking soda, salt, remaining cinnamon and remaining coconut sugar in a large bowl.
Whisk together the remaining wet ingredients in a small bowl.
Add the wet to the dry and mix until mostly incorporated, fold in the pecan mixture and mix again until fully incorporated.
Transfer the batter to the loaf pan and bake for about 45 minutes until a toothpick inserted in the middle comes out clean. Let the bread cool in the pan on a wire rack.
For the Butter
Gently mash the raspberries into the softened butter in a small bowl. Refrigerate for about 20 minutes to set and take out a few minutes before serving so it will spread easier.