Heat the oven to 350°F, then line a small loaf pan (8.5 X 4.5 inches) with parchment paper so it hangs over the sides and lightly coat it with avocado oil spray. The parchment sling makes the delicate loaf much easier to lift out without cracking.

Whisk the eggs, pumpkin puree, stevia glycerite, and vanilla in a medium bowl until smooth, then whisk in the cinnamon. The mixture should look evenly orange and slightly frothy from the eggs.

Add the almond flour gradually, then switch to a rubber spatula as the batter thickens and mix in the kosher salt and baking soda. By the end, the batter should be thick, smooth, and spreadable rather than runny.

Scrape the batter into the prepared pan and smooth the top with the spatula. An even top helps the loaf bake more evenly through the center.

Bake for about 40 minutes, until the loaf is browned, feels set on top, and a toothpick inserted in the center comes out clean. You’ll notice a warm pumpkin spice aroma and a gently domed top when it’s ready.

Lift the bread out of the pan using the parchment overhang and place it on a wire rack, then peel away the parchment. Removing the paper lets air circulate so the sides do not stay damp.

Cool the loaf on the rack for 30 minutes before slicing. This rest is essential because the crumb is still very fragile while the bread is hot.

Cut the loaf into 10 slices and serve. The slices should hold together cleanly once the structure has set.