Preheat your Dutch oven by placing it with the lid on inside your oven and setting the oven temperature to 350°F (175°C). Allow it to heat for at least 15 minutes.
In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger until well combined.
In a separate medium bowl, beat the granulated sugar, brown sugar, canned pumpkin puree, vegetable oil, eggs, vanilla extract, and water until smooth and fully incorporated.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix.
Carefully remove the hot Dutch oven from the oven using oven mitts. Lightly grease the inside of the Dutch oven with vegetable oil or non-stick spray.
Pour the batter into the prepared Dutch oven and spread it evenly.
Cover the Dutch oven with its lid and place it back in the oven.
Bake for 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the Dutch oven from the oven and let the pumpkin bread cool inside the Dutch oven with the lid off for 15 minutes.
Carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely before slicing.