Preheat your Dutch oven by placing it with the lid on inside a 350°F (175°C) oven for 10 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, vegetable oil, eggs, pumpkin puree, milk, and vanilla extract until smooth and fully combined.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Do not overmix.
Remove the preheated Dutch oven from the oven carefully. Lightly grease the inside of the Dutch oven with butter or non-stick spray.
Pour the batter into the prepared Dutch oven and spread it evenly.
Place the lid on the Dutch oven and bake in the oven at 350°F (175°C) for 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the Dutch oven from the oven and allow the pumpkin bread to cool inside the Dutch oven for 15 minutes.
Carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely before slicing and serving.