Preheat your Dutch oven by placing it over medium heat on the stove for 5 minutes, then remove and set aside.
In a large 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 separate medium bowl, beat the granulated sugar, light brown sugar, and vegetable oil together until smooth.
Add the eggs one at a time to the sugar and oil mixture, beating well after each addition.
Mix in the canned pumpkin puree, milk, and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Grease a 6 to 7-quart Dutch oven with butter or non-stick spray.
Pour the batter into the prepared Dutch oven and smooth the top with a spatula.
Cover the Dutch oven with its lid and place it over low heat on the stove.
Bake for 60 minutes, checking occasionally to ensure the heat remains low and the bread does not burn. Avoid lifting the lid frequently.
After 60 minutes, check for doneness by inserting a toothpick into the center of the bread; it should come out clean.
Remove the Dutch oven from heat and let the pumpkin bread cool inside with the lid off for 15 minutes.
Carefully remove the bread from the Dutch oven and transfer to a wire rack to cool completely before slicing.