Preheat your Dutch oven by placing it with the lid on in a 350°F (175°C) oven for 10 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, whisk the granulated sugar, light brown sugar, and vegetable oil until smooth.
Add the eggs one at a time to the sugar and oil mixture, whisking well after each addition.
Stir in the pumpkin puree, water, and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Remove the preheated Dutch oven from the oven and lightly grease the inside with butter or non-stick spray.
Pour the batter into the Dutch oven and smooth the top with a spatula.
Cover with the lid and bake in the oven at 350°F (175°C) for 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the Dutch oven from the oven and let the pumpkin bread cool in the pot for 15 minutes.
Carefully remove the bread from the Dutch oven and transfer to a wire rack to cool completely before slicing.