Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a medium 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 large bowl, whisk the granulated sugar, light 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 and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the chopped apple evenly into the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55 to 60 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.
Transfer the bread to a wire rack and let it cool completely before slicing.