Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, instant vanilla pudding mix, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger until well combined.
In a separate medium bowl, beat the eggs. Add the canned pumpkin puree, vegetable oil, water, and vanilla extract. Mix until smooth.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Do not overmix; the batter will be thick.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pumpkin bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.
Slice and serve the pumpkin bread plain or with butter.