Preheat oven to 350° F
Lightly grease a loaf pan and place a piece of parchment paper on the bottom of the pan.
In a food processor, combine the eggs, almond butter, maple syrup, pumpkin puree, palm shortening, lemon juice, and vanilla. Puree for until smooth and creamy.
Add the arrowroot powder, cinnamon, nutmeg, baking powder, baking soda, lemon zest, ginger, and sea salt. Blend again for 30 seconds until well combined.
Pour the batter into the prepared loaf pan. Bake for 60 minutes, until a toothpick comes out clean.
Remove the loaf from the oven and allow to cool in the pan for 15 minutes. Remove from the pan and cool completely before eating (~ 2 hours)
Store tightly wrapped in the refrigerator.