In a large mixing bowl, combine the warm water and active dry yeast. Stir gently and let it sit for 5 to 10 minutes until the mixture is foamy.
Add the granulated sugar, canned pumpkin puree, vegetable oil, and egg to the yeast mixture. Whisk until well combined.
In a separate bowl, whisk together the salt, ground cinnamon, ground nutmeg, ground cloves, and 2 cups of the all-purpose flour.
Gradually add the dry ingredients to the wet ingredients, stirring until combined.
Add the remaining 1 1/2 cups of flour, 1/2 cup at a time, mixing well after each addition. The dough should be slightly sticky but manageable.
Turn the dough out onto a floured surface and knead for about 8 to 10 minutes until smooth and elastic. Add a little flour if the dough is too sticky.
Place the dough in a lightly oiled bowl, cover 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). Lightly grease a 9×5-inch loaf pan.
Punch down the risen dough and shape it into a loaf. Place it into the prepared loaf pan and cover loosely with a towel. Let it rise for another 20 to 30 minutes until puffed.
Bake the 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. Then transfer to a wire rack to cool completely before slicing.