Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
In a medium 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 large bowl, combine the canned pumpkin puree, unsweetened applesauce, granulated sugar, light brown sugar, eggs, vegetable oil, and pure vanilla extract. Whisk until smooth and fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon just until combined. Do not overmix; the batter should be thick and slightly lumpy.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pumpkin bread from the oven and allow it to cool in the pan for 10 minutes.
Transfer the bread to a wire rack and let it cool completely before slicing.
Slice and serve. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.