Mix and combine the flour, baking powder, baking soda,spices, and salt. Reserve.
In your electric mixer, beat the eggs with the sugar until they are light yellow. Slow down and add the pumpkin puree and almond extract. Beat until everything is incorporated very well.
Add the dry ingredients and with a manual balloon whisk,incorporate them into the mixture in an enveloping way.
Pour the mixture into a 15 x 10-inch tray previously covered with previously greased and floured parchment paper. Distribute the mixtur every well on the tray, until it is an even layer.
Bake at 190ºC (375ºF) for 13-15 minutes. You'll notice it'sdone when the edges lift off the tray a bit and feel fluffy to the touch.
While the bread is baking, sprinkle with icing sugar thecloth napkin where you will put your roll. Use a sieve or strainer to avoid excess sugar on the napkin, the sugar is to prevent the bread from sticking tothe fabric.
As soon as the bread comes out, unmold it directly on the cloth, peel the baking paper off the bread, and sprinkle a little more icing sugar on the surface.
Immediately, with the bread still warm, roll it up together with the cloth napkin starting from the shortest side.
Let the bread cool until it is at room temperature.