Preheat your oven to 350°F (175°C). Lightly grease a 9×5-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, cloves, and allspice until well combined.
In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until smooth and combined.
Add the eggs to the sugar and oil mixture one at a time, whisking well after each addition.
Stir in the pumpkin puree and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon just until combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes.
Transfer the pumpkin bread to a wire rack and let it cool completely before slicing.