Preheat your oven to 325 F, and grease or line a standard loaf pan with parchment paper.

Using a stand or hand mixer, combine the dry ingredients.

Stir 2 cups almond flour, ¼ cup sweetener, 1 tablespoon baking powder, ½ teaspoon sea salt, and 1 teaspoon pumpkin pie spice.

As you go, you may have to scrape the sides of the bowl and combine the almond flour with the other dry ingredients. Also, watch for lumps and smash them as you go. (Big Bonus – this doubles as stress relief.:)

Add the can of pumpkin puree and the 3 eggs and stir until completely smooth. Then, pour the mixture into the loaf pan.

Bake on your oven’s center rack for one hour or until an inserted toothpick comes out clean.

Cool for 30 minutes, then transfer to a baking rack and let cool completely (so it doesn’t break apart:)

You can store the pumpkin bread in parchment paper (not plastic wrap) in the refrigerator for up to five days.

For the Cream Cheese Glaze, combine the 4 ounces of cream cheese, 2 ½ tablespoons butter, 1 teaspoon vanilla, and cinnamon with a hand mixer. Slowly add in the ½ cup sweetener.

Frost the bread, unapologetically lick the bowl if that’s your thing, and pat yourself on the back for making healthy homemade bread happen – from scratch.