Preheat the oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until smooth.
Add the eggs one at a time to the sugar and oil mixture, beating well after each addition.
Stir in the pumpkin puree, buttermilk, and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just 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 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Using the parchment paper overhang, lift the bread out of the pan and transfer it to a wire rack to cool completely before slicing.