Preheat oven to 350F. Spray a 9x5-inch loaf pan with cooking spray and line with parchment paper. Set aside.
In a bowl, whisk together gluten-free flour blend, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt.
Then add in the eggs, pumpkin puree, vegetable oil and vanilla extract.
Mix until combined. Pour the batter into the prepared loaf pan.
Sprinkle the top of the pumpkin bread batter with 2 teaspoons of granulated sugar.
Bake at 350F for 45-55 minutes, until bread is fully cooked through. Check by inserting a wooden skewer into the center of the bread. If it comes out clean, the bread is ready.
Allow to cool completely before slicing.