Preheat your oven to 175°C (350°F). Grease your loaf pan with butter or non-stick spray and lightly dust with flour or line with parchment paper.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and cloves until evenly combined. This creates a fragrant, spiced dry base.
In a separate bowl, combine the pumpkin puree, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk vigorously until the mixture is smooth, slightly frothy, and fragrant.
Pour the wet mixture into the bowl with the dry ingredients. Gently fold with a spatula just until the batter comes together—be careful not to overmix, as this can make the bread dense.
Transfer the batter into your prepared loaf pan. Smooth the top with the back of a spatula, ensuring an even surface to promote uniform baking.
Bake in the preheated oven for 50 to 60 minutes. Check for doneness after 45 minutes—if the top is browning too quickly, tent loosely with foil. The bread is ready when a toothpick inserted into the center comes out clean and the loaf feels springy.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. This helps the crumb set and prevents cracking. Then, transfer it to a wire rack to cool completely.
Once cooled to room temperature, slice with a serrated knife. Serve plain or with a pat of butter, enjoying the moist, spiced crumb and fragrant aroma that evokes cozy fall mornings.
