Preheat your oven to 350°F. Line a small loaf pan (8.5 X 4.5 inches) with parchment paper with an overhang. Lightly spray the lined pan with oil. The overhang will make removing the baked bread from the pan easier.

In a medium bowl, using a hand whisk, whisk the eggs, pumpkin puree, stevia, and vanilla. Add the cinnamon and whisk to combine.

Gradually add the almond flour, switching from a whisk to a rubber spatula as the batter thickens. Mix in the kosher salt and baking soda.

Using a rubber spatula, transfer the batter to the prepared pan. Smooth out the top.

Bake the bread until browned and set, and a toothpick inserted in its center comes out clean, about 45-50 minutes.

Using the excess parchment paper as handles, carefully remove the bread from the pan and transfer it to a wire rack. Carefully remove the parchment to allow air to circulate.

Cool the bread for 30 minutes on the cooling rack. Letting the bread rest for at least 30 minutes before slicing it is nonnegotiable. It will be too moist and fragile when fresh out of the oven.

Slice the bread into 10 slices and serve.