Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper. Use 325°F if using a glass pan.

Whisk the eggs, brown sugar, and granulated sugar in a large bowl until smooth and slightly lighter in color.

Whisk in the pumpkin puree, neutral oil, and vanilla extract until evenly blended with no oily streaks.

Whisk in the baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves for about 20 seconds.

Fold in the flour with a flexible spatula until the last streak of flour disappears. Do not overmix.

Transfer the batter to the prepared pan and smooth the top. Leave the top quarter to one-third of the pan empty.

Bake for 55-65 minutes, checking at 52 minutes. Loosely tent the loaf with foil around 40 minutes if the top browns too quickly.

Check the center for a matte crack and gentle spring. Insert a toothpick into the center; it should come out with moist crumbs, not wet batter. Confirm an internal temperature of 200-205°F if using a thermometer.

Cool the loaf in the pan for 10-15 minutes.

Transfer the loaf to a cooling rack and cool completely for at least 90 minutes before slicing.