Position your oven rack in the lower third to ensure even baking. Preheat the oven to 350°F (175°C).

Grease a metal loaf pan (9×5 inches or 10×4 inches) or line it with parchment paper for easy release.

Sift the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt into a large bowl.

Whisk thoroughly so the spices are evenly distributed.

In a separate bowl, whisk the eggs, granulated sugar, and brown sugar together until smooth and well combined.

Add the pumpkin purée, vegetable oil, and orange juice, mixing until the batter is glossy and fluid. The mixture should be silky and well blended.

Pour the wet ingredients over the dry mixture.

Gently fold together with a spatula or wooden spoon, mixing only until you no longer see streaks of flour.

If desired, gently fold in chocolate chips or chopped nuts for extra texture and indulgence.

Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.

Bake for 60 to 65 minutes. Halfway through, loosely tent the loaf with foil if the top is browning too quickly. The bread is ready when a toothpick inserted in the center comes out with just a few moist crumbs.

Let the pumpkin bread cool completely in the pan on a wire rack.

Carefully remove it from the pan, slice, and enjoy. Letting it cool fully helps keep the loaf from breaking or collapsing.