1. Preheat oven to 350°F (175°C) and grease a standard loaf pan or line with parchment paper.

2. In a bowl, whisk flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and cloves.

3. In a separate bowl, whisk pumpkin purée, eggs, oil, milk, vanilla extract, and granulated sugar until smooth.

4. Gently fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.

5. In a small bowl, combine brown sugar and ground cinnamon, then stir in melted butter to form a crumbly paste.

6. Pour half the batter into the prepared pan, spread half the cinnamon mixture over it, then top with remaining batter and remaining cinnamon mixture. Use a knife to create a marbled swirl.

7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

8. Cool in the pan for 10 minutes, then transfer to a wire rack and cool completely before slicing.

9. Store wrapped at room temperature for up to 3–4 days or freeze individual slices for longer storage.