Preheat Oven: Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and allspice until well combined.

Wet Ingredients: In a separate bowl, whisk together the oil, granulated sugar, and brown sugar until combined. Add the eggs, one at a time, mixing well after each addition. Stir in the pumpkin puree, milk, and vanilla extract.

Combine: Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until combined. Do not overmix.

Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Note that baking times may vary, so keep an eye on it.

Cool: After baking, allow the pumpkin bread to cool in the pan on a wire rack for about 15 minutes. After this, remove the bread from the pan and place it directly on the wire rack to cool completely.

Serve: Slice the bread using a serrated knife and serve. Enjoy!