Preheat Oven and Prepare Pan:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper for easy removal.

Mix Wet Ingredients:

• In a large mixing bowl, combine the pumpkin puree, eggs, melted coconut oil, almond milk, and vanilla extract. Beat these together until the mixture is smooth and creamy.

Whisk Dry Ingredients:

• In another bowl, whisk together the gluten-free all-purpose flour, baking soda, cinnamon, ginger, cloves, and salt. Ensure these are thoroughly mixed to distribute the leavening and spices evenly.

Combine Wet and Dry Ingredients:

• Gently fold the dry ingredients into the wet mixture, stirring until just combined. Avoid over-mixing to keep the bread tender.

Bake:

• Pour the batter into the prepared loaf pan. Smooth the top with a spatula.

• Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve:

• Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.