Preheat an oven to 350°F. Grease a 9-by-5-inch loaf pan (I use butter) 

In a bowl, whisk together the sugar, pumpkin puree, eggs and oil until smooth.

In another bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg. Add the flour mixture to the pumpkin mixture and beat until smooth and well combined, 1 to 2 minutes. The batter will be thick-Do not overmix. Pour the batter into the prepared pan.

Bake until the top is browned and crusty and develops a long center crack, 60 to 70 minutes. A toothpick inserted into the center of the loaf should come out clean. Each oven is different, so you may need more or less time. I usually check it after 45 minutes to determine how much longer it needs.

Let bread cool for 10 minutes. Take your gluten free pumpkin bread out of the pan and let cool completely. Makes one 9-by-5-inch loaf.