This incredibly moist pumpkin bread is warmly spiced, tender, and perfect for fall baking. It makes a delicious breakfast, snack, or dessert with a soft crumb and rich pumpkin flavor.
Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, nutmeg, and cloves.
In a large bowl, whisk the eggs, granulated sugar, and brown sugar until smooth and well combined.
Add the pumpkin puree, vegetable oil, milk, and vanilla extract to the egg mixture and whisk until fully blended.
Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the bread cool in the pan for 10 to 15 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Do not overmix the batter for the best texture. If the top browns too quickly, loosely tent it with foil during the last 15 to 20 minutes of baking. Store cooled bread tightly wrapped at room temperature for up to 3 days or freeze for longer storage.