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Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
Combine the flour, baking powder, baking soda, cinnamon, salt, cloves and nutmeg in a medium bowl.
In a large bowl, beat together the eggs, granulated sugar, brown sugar, oil, and vanilla extract until smooth.
Stir in the pumpkin puree and milk until fully incorporated.
Gradually incorporate the dry ingredients into the wet mixture, folding gently.
Transfer the batter into the prepared pan and bake for approximately 55-65 minutes.
Allow the bread to cool in the pan for around 10 minutes, then move it to a cooling rack.