Preheat oven to 350F; line a 9 by 5-inch loaf pan with 2 pieces of parchment paper so it hangs over all 4 sides (so you can lift the bread out later). Lightly spray the inside with coconut oil.

Cream together the butter and erythritol, and then beat in the eggs, pumpkin puree, vanilla, molasses, and stevia glycerite.

Whisk together the almond flour, flaxseed meal, tapioca flour, baking powder, cinnamon, nutmeg, ginger, allspice, cloves, and salt in a medium bowl.

Whisk the dry ingredients into the wet all at once.

Pour the batter into the prepared pan and spread it out. Bake until the bread is golden and a wooden pick inserted in the center comes out clean, about 40 to 45 minutes. Cool completely before icing.

Once the cake is cooled, whisk together all ingredients for the icing, and spread it on top of the cake.

Let the icing harden before slicing.

Store any leftovers wrapped in the fridge for up to 5 days.