Preheat your oven to 350 degrees F and line a 9" x 5" bread pan with parchment paper.

In a large mixing bowl mix your dry ingredients (almond flour, baking soda, salt, cinnamon, ginger, cloves).

In a medium mixing bowl mix together your wet ingredients (pumpkin puree, almond butter, mashed banana, eggs, vanilla extract, maple syrup).

Add your wet ingredients to your dry ingredients and mix well. Pour the mixture into your bread pan and distribute the chocolate chips and pumpkin seeds on top.

Bake for 50-60 minutes or until you can insert a fork into the middle and it comes out clean. After the first thirty minutes I put an aluminum foil tent over the bread to prevent the top of the bread from getting burnt and leave it there for the second half of the baking time.

Let the bread cool completely before serving.