In a small bowl, combine the warm water, active dry yeast, and 1 tablespoon of the granulated sugar. Stir gently and let it sit for 5 to 10 minutes until the mixture is foamy.
In a large mixing bowl, combine the pumpkin puree, remaining granulated sugar, vegetable oil, and vanilla extract. Mix well until smooth.
Add the foamy yeast mixture to the pumpkin mixture and stir to combine.
In a separate bowl, whisk together the salt, ground cinnamon, ground nutmeg, ground cloves, and all-purpose flour.
Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes until the dough is smooth and elastic. Add a little flour if the dough is too sticky.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat the oven to 350°F (175°C).
Punch down the risen dough and shape it into a loaf. Place the dough into a greased 9×5-inch loaf pan.
Cover the loaf pan with a towel and let the dough rise again for 30 minutes until it puffs up.
Bake the pumpkin bread in the preheated oven for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the 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.