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Preheat oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper and spray with gluten-free cooking spray.
In a large bowl whisk together the eggs, pumpkin puree, pure vanilla extract, and granulated sugar (or your choice of sweetener) until fully combined.
Add the almond flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon to the pumpkin mixture. Mix until fully combined.
Scoop batter into a lined and greased loaf pan. The batter will be thick. Smooth the top of the batter with a spatula or the back of a spoon.
Bake on the center rack for 50 minutes. Please watch your oven because all ovens are different.
In a small bowl, combine all the glaze ingredients in a small bowl. Stir until fully combined. Holding onto the flaps of parchment paper, remove bread from a pan and let it cool before drizzling over the cooled pumpkin bread.
Allow the bread to cool before slicing serving. Enjoy!
Store leftovers in an airtight container.
The pumpkin bread can be frozen once completely cooled. Wrap the loaf with foil or plastic wrap and then place in a freezer bag. The loaf can be frozen up to 3 months.