Glad to hear you enjoyed, and agree I always love hearing the background to dishes.

I haven't tried either, so hard to say for sure, but the principle of a quick bread with them seems doable, you just may need a few adjustments. Both will certainly give a different flavor, especially if used on their own, so you might want to blend with other gluten free flours (assuming that's the aim). They also absorb liquid differently - almond flour in particular tends to need less liquid, and coconut flour to an extent as well, so definitely add the liquid gradually and look for texture rather than just add a lot of liquid at once. Bake time, too, may need adjusting.