INGREDIENTS: 3/4 cup pumpkin puree 4 large eggs 1/2 cup unsalted butter, softened 2/3 cup erythritol sweetener 1 teaspoon vanilla extract 1 1/4 cup almond flour 1/2 cup coconut flour 4 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon salt 1/2 teaspoon nutmeg 1/4 teaspoon ginger 1/8 teaspoon cloves COOKING DIRECTIONS: 1. Preheat your oven to 350 degrees. Grease and then line with parchment a 9" x 5" loaf pan. 2. Taking a large mixing bowl, cream the butter with the sweetener until it is light and fluffy. 3. Add the eggs to the mixture one at a time. Mix until well combined. 4. Next, add in the vanilla extract along with the pumpkin puree. Mix until well combined. 5. Taking a separate bowl, mix together all of the dry ingredients. Make sure that everything is mixed well and that there are no clumps of flour. 5. Next, add the dry ingredients to the wet ingredients and then combine together. Making sure the batter is smooth. 6. Pour the batter into your prepped loaf pan and bake for 45-55 minutes, or until cooked all the way through. If you notice the bread is browning, you can cover it with aluminum foil until it is done cooking. 7. Let cool and then slice and serve.