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Preheat your oven to 350°F.
In one bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and spices.
In another bowl, mix together the pumpkin puree, sugars, vegetable oil, and eggs until well combined.
Gradually add the dry ingredients to the wet mixture until just combined (the batter will be thick).
Prepare a loaf pan with non-stick spray and pour in the batter evenly.
Bake for approximately 55-75 minutes or until a toothpick inserted into the center comes out clean.