Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil until well blended.
Add the eggs one at a time to the sugar mixture, beating well after each addition.
Stir in the pumpkin puree, evaporated milk, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Turn the bread out onto a wire rack and let it cool completely before slicing.