Preheat the oven to 360°F (180°C) and line a 4×8 inch loaf pan with parchment paper. Spray with cooking spray.
In a large mixing bowl, add the almond flour, coconut flour, flax meal, psyllium husk, cinnamon, nutmeg, cloves, baking powder, and salt.
Whisk together the dry ingredients.
In a separate bowl, whisk together the pumpkin purée, eggs, cream cheese, butter, stevia, and white vinegar until smooth.
Add the wet ingredients to the dry ingredients and mix until you have a thick batter.
Pour the batter in to the prepared loaf pan.
Place in the oven to bake. Check the loaf after 30 minutes and if the top is getting too dark, cover the loaf with foil for the rest of the cooking time.
Bake the loaf for 50 minutes or until a toothpick inserted in the center comes out clean, then remove from the oven and allow to cool in the loaf pan for about 10 minutes.
Remove the loaf from pan and set it on a wire rack to cool completely.
In a small bowl, combine the cream cheese, powdered stevia, and vanilla extract to make the frosting.
Once the loaf is completely cooled, spread the frosting on top and garnish with chopped nuts.