1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.

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

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

4. Add dry ingredients to wet ingredients and stir until just combined, being careful not to overmix.

5. In a small bowl, combine ½ cup granulated sugar and 2 teaspoons cinnamon for the swirl.

6. Pour half of the batter into the prepared pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter.

7. Add remaining batter to the pan, then sprinkle with the remaining cinnamon-sugar. Use a knife to gently swirl the layers in a figure-eight pattern.

8. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If the top browns too quickly, tent loosely with foil.

9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.