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Prep your oven and pan. Position a rack in the center of the oven and preheat to 350°F. Spray a 9 x 5-inch loaf pan with cooking spray and line it with parchment paper, leaving a 2-inch overhang on the long sides. Spray the parchment too.
Whisk the dry ingredients. In a medium bowl, whisk together the flour, cardamom, cinnamon, ginger, cloves, nutmeg, baking powder, baking soda, and salt.
Whisk the wet ingredients. In another bowl, whisk together the pumpkin puree, oil, vanilla, sugar, and eggs until smooth.
Combine and assemble. Gradually fold the dry ingredients into the wet until just combined. Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining sugar evenly for the garnish.
Bake. Set the loaf pan on a baking sheet and bake for 60–70 minutes, or until a skewer inserted into the center comes out with a few crumbs attached.
Cool and serve. Let the bread cool on a wire rack for 15 minutes before slicing. Serve warm or at room temperature.