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

In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.

In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until completely smooth and combined.

Pour the wet ingredients into the dry ingredient mixture. Gently fold the batter together with a spatula just until combined and no flour streaks remain, taking care not to overmix.

Transfer the batter into the prepared loaf pan and smooth the top evenly with a spatula.

Bake for 55 to 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean with just a few moist crumbs attached.

Remove from the oven and allow the bread to cool in the pan for 15 minutes. Use the parchment paper handles to lift the loaf onto a wire cooling rack to cool completely before slicing.