Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray, then line it with parchment paper for easy loaf removal.

In a large mixing bowl, whisk together 1.5 cups all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon baking powder, 0.5 teaspoon fine sea salt, 1.5 teaspoons ground cinnamon, 0.5 teaspoon ground nutmeg, 0.25 teaspoon ground cloves, and 0.25 teaspoon ground ginger.

In a separate medium bowl, whisk together 1 cup pure pumpkin puree, 1 cup granulated sugar, 0.5 cup light brown sugar, 0.5 cup vegetable oil, 2 large eggs, 0.25 cup pure orange juice, and 1 teaspoon pure vanilla extract until fully smooth.

Pour the wet pumpkin mixture into the dry flour mixture. Gently fold with a rubber spatula just until combined, taking care not to overmix the batter.

Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.

Bake for 55 to 65 minutes, or until a wooden toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool the bread in the pan on a wire rack for 15 minutes, then turn it out onto the rack to cool completely before slicing.