Preheat your oven to 350°F (175°C). Grease and flour the loaf pan, or line it with parchment paper for easier removal.

In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined.

Add the eggs and pumpkin puree to the sugar mixture, whisking until smooth.

In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.

Gradually add the dry ingredients to the pumpkin mixture, stirring with a rubber spatula until just combined. Do not overmix; the batter should be slightly lumpy.

If desired, fold in the chopped walnuts or pecans.

Pour the batter into the prepared loaf pan and smooth the top.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the pumpkin bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Store the pumpkin bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

You can freeze the bread for up to 3 months; make sure to wrap it well in plastic wrap and then foil.