Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
Combine Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
Cream Butter and Sugars:
In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
Add Wet Ingredients
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Mix in canned pumpkin until well combined.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, alternating with water or milk. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.
Bake and Cool:
Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Allow the pumpkin bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.