Preheat the Dutch oven by placing it with the lid on inside a cold oven and then setting the oven to 350°F (175°C). Let it heat for 15 minutes.
In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger until well combined.
In a separate medium bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, vanilla extract, and water until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Remove the hot Dutch oven from the oven carefully using oven mitts. Lightly grease the inside of the Dutch oven with vegetable oil or butter.
Pour the batter into the prepared Dutch oven and smooth the top with a spatula.
Cover the Dutch oven with its lid and place it back in the oven.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the Dutch oven from the oven and let the bread cool inside the pot for 10 minutes.
Carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely before slicing.