Preheat the oven to 350F. Grease an 8 ½ x 4 ½ loaf pan. (A 9x5 will work as well, but the bread won't be as tall.)
In a medium bowl, combine the gluten-free flour, almond flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Whisk to evenly combine.
In another bowl, whisk together the pumpkin, sugar and eggs until smooth. Add the almond milk, coconut oil, lemon juice and vanilla and mix to combine. Add the dry ingredients and mix to throughly combine. Stir in the chocolate chips.
Pour the batter into the prepared pan. Bake for 45-50 minutes. Let cool in the pan for 10-15 minutes then transfer to a wire rack. Allow the bread to cool before slicing. Enjoy!
MAKE IT NUT-FREE: Substitute the almond flour for an additional ⅓ cup gluten-free 1:1 baking flour. MAKE IT DAIRY-FREE: Be sure to use dairy-free chocolate chips. I like Enjoy Life Foods. TIP: Be sure the wet ingredients are at room temperature or at least not cold. If they are cold the coconut oil may solidify as you mix everything together!