Preheat your oven to 350°F (175°C). Grease two 9x5-inch loaf pans to ensure the pumpkin bread releases easily after baking. Set the pans aside while you prepare the batter.

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground nutmeg, ground cloves, and ground cinnamon until the spices and leavening agents are evenly distributed throughout the flour. Set this dry mixture aside for later.

In another large bowl, combine the white sugar, brown sugar, and avocado oil (or other neutral oil). Beat the mixture until well blended and smooth. Then add the pumpkin puree and the eggs. Beat again until everything is fully incorporated into a smooth, thick batter. I like to use room temperature eggs—they blend in easier and create a fluffier texture.

Gradually add the dry ingredients from Step 2 to the wet mixture from Step 3, stirring gently after each addition. Mix just until you no longer see streaks of flour—it's important not to overmix, or the bread can become dense.

Divide the batter evenly between the two prepared loaf pans from Step 1. Smooth the tops with a spatula to help the loaves bake evenly.

Place the pans in the preheated oven and bake for 50-60 minutes. Start checking about 10 minutes before the time is up. The loaves are done when they've risen, are lightly browned, and a toothpick inserted in the center comes out clean. I like to check a little early to avoid overbaking, which keeps the pumpkin bread moist and tender.

Once baked, let the bread cool in the pans for about 10 minutes. Then, gently remove the loaves and transfer them to a wire rack to cool completely. Once cool, slice and enjoy! This bread is delicious on its own, but I love to spread a little butter on top for an extra treat.