Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the almond flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
In a separate medium bowl, beat the eggs. Add the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract. Mix until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the bread cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.