Preheat your oven to 177 °C (175 °C). Grease an 8.5x4.5-inch metal loaf pan and line it with parchment paper, leaving a slight overhang on the sides for easy removal.

In a medium mixing bowl, whisk together the flour, baking soda, fine sea salt, cinnamon, nutmeg, ginger, and cloves until thoroughly combined.

In a separate large bowl, vigorously whisk the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, whole milk, and vanilla extract until completely smooth and emulsified.

Pour the dry ingredient mixture into the wet ingredients. Using a flexible silicone spatula, fold gently just until no dry flour streaks remain.

Scrape the batter into the prepared loaf pan and smooth the surface evenly with your spatula.

Bake for 55 to 65 minutes, until the top is domed and set, and a thin wooden skewer inserted into the center emerges clean or with a few moist crumbs.

Cool the bread in the pan on a wire rack for 15 minutes, then use the parchment edges to lift the loaf onto the rack to cool completely before slicing.