1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan, lining with parchment paper.

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

3. In a separate bowl mix pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla until smooth.

4. Fold the dry ingredients into the wet ingredients until just combined; do not overmix.

5. Mix 1/2 cup sugar with 1 tablespoon cinnamon in a small bowl to make the swirl.

6. Pour half the batter into the pan, sprinkle half the cinnamon sugar, add remaining batter, then top with remaining cinnamon sugar.

7. Use a knife to gently swirl the cinnamon sugar through the batter.

8. Bake for 55–65 minutes until a toothpick comes out clean; cover with foil if top browns too quickly.

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