Prepare Pan & Oven: Lightly grease an 8x4 inch or 9x5 inch loaf pan, or line it with parchment paper for easy removal. Set your oven to preheat at 320°F (160°C).
Combine Dry Ingredients: In a medium-to-large mixing bowl, combine the almond flour, sweetener, baking powder, salt, and pumpkin pie spice. Whisk briefly to ensure dry ingredients are evenly distributed.
Add Wet Ingredients: Add the pumpkin puree, large eggs, and vanilla extract to the dry ingredients.
Mix Batter: Stir the mixture thoroughly with a spatula or wooden spoon until all ingredients are fully incorporated and the batter is smooth. Be careful not to overmix.
Transfer to Pan: Pour the finished batter evenly into your prepared loaf pan.
Bake: Place the loaf pan on the center rack of the preheated oven. Bake for approximately 50-60 minutes. The loaf is done when a toothpick or cake tester inserted into the center comes out clean. Start checking around the 50-minute mark.
Cooling: Once baked, remove the loaf from the oven and let it cool in the pan on a wire rack for at least 20-30 minutes. Afterwards, carefully run a knife around the edges if needed and gently remove the loaf from the pan to cool completely on the wire rack before slicing. This helps prevent breaking.
