Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
Combine Sugars and Wet Ingredients: In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined. Add the eggs, pumpkin puree, and vanilla extract, and beat until smooth.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
Add Optional Ingredients: If using, fold in the chopped nuts, raisins, or chocolate chips until evenly distributed.
Pour into Loaf Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can tent it with aluminum foil.
Cool and Serve: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.