Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x5-inch loaf pan, or line it with parchment paper leaving an overhang on the long sides for easy removal.

In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger until thoroughly combined. Set aside.

In a separate medium mixing bowl, whisk together the granulated sugar, light brown sugar, vegetable oil, and eggs until smooth and well-incorporated.

Stir in the pure pumpkin puree and vanilla extract until the mixture is uniform and smooth.

Pour the wet ingredient mixture into the large bowl with the dry ingredients. Using a rubber spatula, gently fold the ingredients together until just combined. Be careful not to overmix; a few streaks of flour are acceptable. Overmixing can lead to a tough bread.

Pour the batter evenly into the prepared loaf pan.

Bake for 60-70 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil during the last 15-20 minutes of baking.

Once baked, remove the loaf pan from the oven and let it cool on a wire rack for 10-15 minutes before carefully removing the bread from the pan.

Allow the pumpkin bread to cool completely on the wire rack before slicing and serving. This helps the bread set and prevents it from crumbling.