Preheat the oven to 350 F.
In a mixer, cream butter for 1-2 minutes till light and smooth.
Add pureed pumpkin, continuing to mix. Add eggs and egg yolk one at a time, beating after each addition.
Mix in sugar, vanilla, and rum.
In a separate bowl, mix almond flour, gluten free flour, baking powder, baking soda, and salt.
With mixer on low, alternate dry ingredients and sour cream: add a ⅓ cup at a time of the flour mixture and 2 tablespoons at a time of the sour cream to the pumpkin mixture.
Pour into a well greased bread pan.
To prepare topping: In a food processor, lightly pulse (2-4 times) flour, nuts, brown sugar, salt, cinnamon, cloves and 1/3 cup oats. Pulse in butter until no dry spots remain.
Use a knife to push the topping ingredients into the bread to make a marbled effect.
Cook for at least 50 minutes or until toothpick inserted comes out clean.