Grease an 8x4" loaf pan well or line with foil and
grease foil. In a medium bowl, beat the pumpkin,
Splenda, baking powder, vanilla, spice and salt, if
using, with an electric mixer until well blended. Beat
in the eggs, then the almond flour. Add a little
water, if needed, to make a thick, but pourable
batter (I didn't need it). Pour into the pan and bake
at 300º 60-75 minutes, until the cake pulls away
from the sides of the pan a bit and a toothpick
comes out clean. Mine took about 65 minutes. The
toothpick came out clean at 60 minutes, but it
needed to brown a little more. This comes out so
moist that the extra baking time will be fine. Let
cool in the pan on a rack for 10 minutes. Remove
from the pan and peel off the foil; cool completely
on a rack before slicing. Store in the refrigerator or
freeze.