Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
Prepare the cinnamon sugar mixture: In a small bowl, combine ⅓ cup of granulated sugar and 1 tablespoon of ground cinnamon. Set aside.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
Combine the wet ingredients: In a large mixing bowl, whisk together the pumpkin purée, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and creamy.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
Layer the batter and cinnamon sugar: Pour half of the pumpkin batter into the prepared loaf pan and spread it evenly. Sprinkle half of the cinnamon sugar mixture over the batter. Add the remaining batter on top and smooth it out, then sprinkle the rest of the cinnamon sugar mixture evenly over the top of the loaf.
Bake the bread: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy!
