Preheat your oven to 375 degrees, and grease a 9 inch loaf pan. Set aside.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cloves. Set aside.
In a large bowl, beat together the sugar, brown sugar, and oil until combined. Add in the eggs, pumpkin puree, and vanilla extract and beat until combined.
Slowly add in the flour mixture in alternating additions with the buttermilk, starting and ending with the flour mixture. Beat until the batter is smooth. It will be fairly thin.
Pour the batter into your prepared pan, and sprinkle the sliced almonds evenly over the top. Bake for 45-50 minutes, or until a toothpick comes out clean. Cool completely, slice, and enjoy!