Preheat your oven to 350°F (175°C). Lightly spray a 9 x 5-inch loaf pan with gluten-free cooking spray to prevent the bread from sticking.

In a large mixing bowl, combine the canned pumpkin, baking soda, gluten-free baking powder, and salt. Stir the ingredients together until they are evenly distributed and smooth.

To the pumpkin mixture, add the white sugar, packed brown sugar, and pure vanilla extract. Mix until the sugars have dissolved and the batter is smooth.

Add the eggs and vegetable oil into the batter. Mix well until the mixture becomes creamy and fully combined.

Add the gluten-free all-purpose flour, xanthan gum (omit if your flour blend already contains it), ground cinnamon, and pumpkin pie spice to the bowl. Mix until the batter is thick, smooth, and well incorporated. I like to make sure there are no lumps for an even crumb in the finished bread.

Spoon the thick batter into your prepared loaf pan and spread it evenly. Place in the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from oven and let cool for 5-10 minutes. I prefer to take the loaf out of the pan after a couple of minutes and let it finish cooling on a wire rack — this helps avoid soggy edges.