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Preheat oven to 350˚F. Butter and lightly dust with flour, two 8 ½"x4 ½" bread pans.
In a large mixing bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 ½ cups sugar, 1 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon, ¼ tsp cloves, ½ tsp nutmeg, and ½ tsp salt.
In a second medium mixing bowl, whisk together the wet ingredients: 3 room temp eggs, 1 cup oil, pumpkin puree and vanilla.
Pour wet ingredients over dry ingredients then whisk together until smooth.
Divide evenly between 2 prepared bread pans and bake at 350˚F for 45-55 minutes, or until a toothpick comes out clean.
Let cool in the pans for 10-15 minutes then transfer to a wire rack to fully cool.