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Preheat oven to 350F. Grease an 8x4 metal loaf pan with butter or cooking spray.
In a large bowl, combine the almond flour, salt, pumpkin spice, sweetener and baking soda.
Now add in the eggs, melted butter, pumpkin puree, and vanilla. Mix well, the batter will be thick.
Pour batter into greased loaf pan and bake in the 350F oven for 45 minutes to 1 hour. This loaf can stand extra cooking because of the moisture from the pumpkin puree. I like to keep it tented with a sheet of foil for the entire cooking time so it can stay in the oven longer without getting too brown on top.
Let cool before serving. Slice into 8 slices
Store in an airtight container in the refrigerator. See notes for freezing.