Preheat oven to 350 degrees F. Grease a 9x5 loaf pan with cooking spray and set aside.

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

In a large bowl, whisk together sugars, oil, buttermilk, eggs, and vanilla. Whisk in the pumpkin until mixture is smooth.

Stir in the dry ingredients and mix with a spatula until just combined. Don't over mix.

In a small bowl, stir together the sugar and cinnamon.

Pour half of the batter into the prepared loaf pan, and smooth the top with a spatula. Sprinkle the batter with the cinnamon sugar mixture, reserving about 2 tablespoons for the top. Pour the remaining batter over the cinnamon sugar mixture and smooth with the spatula. Take a knife and swirl the batter. Sprinkle remaining cinnamon sugar mixture over the top.

Bake the bread for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 15-20 minutes, then carefully invert the loaf and cool on a rack until it reaches room temperature. Slice and enjoy!

Note-Bread will keep wrapped in plastic wrap or stored in a sealed container for up to 4 days. You can use 1 tablespoon of pumpkin pie spice to replace all of the spices if you wish.