Preheat the oven to 180C /355F fan setting and line a 9×5-inch loaf pan with parchment paper.

In a large bowl, mix the coconut sugar, gluten-free flour, baking soda, baking powder, ground cinnamon, ground cloves, ground ginger, ground allspice and grated nutmeg until there are no lumps.

Add the pumpkin puree, almond milk and melted coconut oil. Mix well until a smooth batter forms.

Transfer the batter to the lined loaf pan and top with raw pepitas.

Bake for 45 to 50 minutes or until golden brown and a knife inserted into the center comes out clean.

Once cooked, remove it from the oven and leave it to cool completely in the pan on a wire rack before removing and slicing.

Once cooled, cover and store the leftover pumpkin bread at room temperature for up to 4 days or in the freezer for up to a month. Thaw overnight in the fridge before serving.