Preheat oven to 350 degrees F. Line 9x5 loaf pan with parchment paper.
In a large bowl, whisk together gluten-free flour blend, xanthan gum if needed, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt. Set aside.
In a medium bowl, add in the brown sugar, pumpkin puree, vegetable oil, unsweetened almond milk, apple cider vinegar, and vanilla extract. Whisk until combined.
Add the wet ingredients to the dry ingredients. Stir until no more streaks of flour remain.
Pour the batter into the prepared loaf pan.
Sprinkle pepitas over the batter.
Bake for 60 to 75 minutes, until the bread is fully cooked through. Check by inserting a wooden skewer into the center of the bread.
Allow to cool completely before slicing.