Preheat oven to 350° F. Line a 9-inch by 5-inch loaf pan with parchment paper and set aside.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Set aside.
In a medium bowl, whisk brown sugar, granulated sugar and melted butter together until butter is absorbed. Add eggs and vigorously whisk until combined. Stir in pumpkin puree.
Pour wet ingredients into the large bowl of dry ingredients and mix until no flour pockets remain (avoid over-mixing) .
Transfer batter to prepared pan and spread evenly. Sprinkle pumpkin seeds on top if desired. Bake at 350° F for 55 to 65 minutes until a toothpick inserted in the center comes out with little to no crumbs. Let the loaf cool in the pan for 15 minutes before removing from the pan and transferring to a wire rack to cool completely.
Pumpkin spice: 2 teaspoons pumpkin spice mix may be used in place of the cinnamon, nutmeg, ginger and cloves. Storing pumpkin bread: Keep pumpkin bread in an airtight container at room temperature for 5 days or in the refrigerator for 1 week.Freezing pumpkin bread: Once cooled, wrap the entire loaf with aluminum foil or plastic wrap. Store in an airtight container or freezer bag in the freezer for up to 2 months.Pumpkin muffins: Divide batter evenly among a 12-cup standard muffin tin. Bake at 350 F for 20 to 22 minutes.High altitude adjustments (Denver, CO; altitude: 5,280 ft): Omit baking powder. Reduce brown sugar to 2/3 cup. Add 1 tablespoon apple cider or orange juice for moisture.Recommended tools:Kitchen scale, mixing bowls and 9x5 loaf pan.