Preheat the oven to 350°F (175°C). Grease 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, nutmeg, ginger, and cloves.

In a large bowl, beat the eggs, granulated sugar, and brown sugar until well combined.

Add the pumpkin puree, vegetable oil, milk, and vanilla extract to the egg mixture and mix until smooth.

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.

Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.