Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with a small amount of oil or line it with parchment paper for easy removal.

In a large mixing bowl, combine the pumpkin puree and eggs. Whisk them together until smooth and well blended. This creates the base of your bread's moisture and structure.

Add the teaspoon of oil and vanilla extract to the pumpkin mixture. Stir to incorporate these flavors evenly throughout the batter.

In a separate bowl, mix the dry ingredients: whole wheat flour, rolled oats, baking powder, cinnamon, and ground cloves. Whisk these together to ensure even distribution of the spices and leavening agent.

Gradually add the dry ingredients to the wet pumpkin mixture. Stir gently after each addition, mixing just until no dry streaks remain. Be careful not to overmix, as this can lead to a tougher bread.

Taste the batter and add stevia to your desired level of sweetness. Remember, the natural sweetness of the pumpkin will come through during baking.

Pour the batter into your prepared loaf pan, smoothing the top with a spatula for even baking.

Bake in the preheated oven for 45-50 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Once cooled, slice into 8 even pieces and enjoy your homemade, healthier version of pumpkin bread!