Preheat the oven to 350°F (175°C) and line an 8.5 x 4.5-inch loaf pan with parchment paper.

Whisk 2 tablespoons of ground flaxseed with 5 tablespoons of warm water in a small bowl and set aside for 5-10 minutes to reach a gel-like consistency.

In a large mixing bowl, combine the pumpkin puree, maple syrup, almond butter, almond milk, prepared flax eggs, and apple cider vinegar. Whisk until the emulsion is completely smooth.

In a separate bowl, sift together the oat flour, almond flour, coconut sugar, ground ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt.

Gradually incorporate the dry ingredients into the wet mixture using a silicone spatula. Fold until no dry pockets remain, ensuring not to overwork the batter.

Transfer the batter into the prepared loaf pan and level the surface with the back of a spoon.

Bake for 50 to 60 minutes. Conduct a core temperature check or insert a toothpick into the center; it should emerge clean.

Cool the loaf in the pan for 20 minutes to allow the structure to set before transferring to a wire rack for complete cooling.