Preheat your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan by greasing it or lining it with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.

Cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.

Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Then add the pumpkin puree and vanilla extract.

Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Aim for a slightly lumpy batter.

If using, fold in the chopped walnuts or pecans.

Pour the batter into your prepared loaf pan, smoothing the top with a spatula.

Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.