Step 1: Preheat your oven to 350°F (175°C). Lightly grease and flour two 8x4-inch loaf pans, ensuring they are evenly coated.
Step 2: In a large bowl, whisk together all the dry ingredients: all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, ground ginger, and salt. Set aside.
Step 3: In a separate medium bowl, combine the wet ingredients: pumpkin puree, granulated sugar, light brown sugar, vegetable oil, room temperature eggs, and milk. Whisk thoroughly until all ingredients are well combined and smooth.
Step 4: Pour the wet ingredient mixture into the bowl with the dry ingredients. Using a spatula, gently fold and mix until just combined. Be careful not to overmix; a few small lumps are perfectly fine and will ensure a tender loaf.
Step 5: Divide the batter evenly between the two prepared loaf pans.
Step 6: Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of a loaf comes out with moist crumbs attached, not wet batter.
Step 7: Once baked, remove the pans from the oven and let them cool on a wire rack for 10-15 minutes. This allows the bread to set and makes it easier to remove.
Step 8: After cooling slightly in the pans, carefully invert the loaves onto the wire rack to cool completely before slicing and serving.