Prep your pan and oven: Preheat to 350°F (175°C). Line a 9x5-inch loaf pan with parchment, letting it overhang the long sides for easy lifting. Lightly grease any exposed sides.

Whisk dry ingredients: In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined. This distributes the leaveners and spices evenly.

Mix wet ingredients: In a separate bowl, whisk granulated sugar, brown sugar, and eggs until smooth and slightly thick, about 30 seconds. Add pumpkin puree, oil, milk, and vanilla. Whisk until combined.

Combine gently: Pour the wet mixture into the dry. Stir with a spatula just until no dry streaks remain. A few small lumps are fine. Do not overmix or the bread can turn dense.

Make the cinnamon swirl: In a small bowl, mix brown sugar, cinnamon, melted butter, and a pinch of salt until it looks like thick, sandy caramel.

Layer and swirl: Pour half the batter into the pan. Spoon half the swirl mixture over the batter and use a butter knife to gently marble it. Add the remaining batter, then the rest of the swirl. Marble again with light figure-eight motions. Don’t over-swirl or you’ll lose definition.

Bake: Bake for 55–65 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. If the top browns too quickly, tent with foil near the end.

Cool: Let the loaf cool in the pan for 15 minutes, then lift it out using the parchment. Cool completely on a rack. Glaze holds better on a cool loaf.

Glaze: Whisk powdered sugar, 1 tablespoon milk, vanilla, and a pinch of salt until smooth and pourable. Add more milk a splash at a time if needed. Drizzle over the cooled loaf. Let set 10–15 minutes before slicing.

Slice and serve: Use a serrated knife for clean slices. Enjoy warm or at room temperature.