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, and cloves until well combined.
In a separate medium bowl, beat the eggs. Add the maple syrup, melted coconut oil, vanilla extract, and pumpkin puree. Mix until smooth.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined, making sure not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.