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, nutmeg, ginger, and cloves.

In a large bowl, whisk 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.

Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.

Pour the batter into the prepared loaf pan and spread it evenly.

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

Let the loaf cool in the pan for 10 to 15 minutes, then transfer it to a wire rack to cool completely before slicing.