Preheat oven to 350F. Spray a 9x5-inch loaf pan with cooking spray or lightly butter (or with dairy-free butter) the bottom and sides of the pan. Use the teaspoon of gluten-free flour to coat the bottom and sides. Set aside.
In a bowl, whisk together gluten-free flour blend, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt.
Then add in the granulated sugar, eggs, pumpkin puree, vanilla and vegetable oil.
Mix until combined. Pour into the prepared loaf pan.
Sprinkle 2 teaspoons of granulated sugar over the top of the pumpkin bread batter.
Bake at 350F for 45-50 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.