Preheat oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper and grease lightly.
In a large bowl, whisk together the almond flour, erythritol, pumpkin pie spice, baking powder, baking soda, and salt.
In a separate bowl, whisk together the pumpkin puree, eggs, melted butter, and vanilla extract until completely smooth.
Pour the wet ingredients into the dry ingredients and stir with a spatula until a thick, smooth batter forms with no streaks of flour remaining.
Transfer the batter to the prepared loaf pan and smooth the top evenly.
Bake for 45 to 55 minutes, until the top is deeply golden and a toothpick inserted in the center comes out clean. If the top starts browning too fast, tent with foil after 30 minutes.
Cool in the pan for 15 minutes, then carefully lift out using the parchment and cool completely on a wire rack before slicing. The bread slices best once fully cooled.
