Preheat the oven and prepare the tin: Set your oven to 175°C (350°F) with a rack in the centre. Grease a 900 g (2 lb) loaf tin thoroughly with butter or oil, then line it with a strip of baking paper that extends over the two long sides. This creates handy 'handles' for lifting the finished loaf out.

Whisk the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, bicarbonate of soda, salt, cinnamon, nutmeg, ginger, and cloves. You should see a pale, sandy mixture with no clumps of spice. The aroma rising from the bowl at this stage is wonderfully warming.

Combine the wet ingredients: In a separate bowl, whisk the golden caster sugar, light brown sugar, and eggs together until the mixture looks thick and pale, about 1 minute. Drizzle in the oil while whisking continuously—the batter will turn glossy and smooth. Add the pumpkin purée, vanilla, and milk, then whisk until you have a uniformly orange, silky liquid.

Fold the batter together: Pour the wet mixture into the bowl of dry ingredients. Using a rubber spatula, fold gently with a broad, sweeping motion. Stop as soon as you can no longer see streaks of flour—the batter should look thick, satiny, and a rich amber colour. It is crucial not to overmix at this stage, or the loaf will become tough.

Transfer to the tin: Scrape the batter into the prepared loaf tin and spread it evenly with the spatula. Give the tin a gentle tap on the work surface to release any trapped air bubbles. The batter should nearly reach the top of the tin; it will rise beautifully during baking.

Bake until golden and set: Place the tin in the centre of the oven and bake for 55–60 minutes. After 50 minutes, start checking for doneness. The loaf should be a deep golden brown on top, and a skewer inserted into the centre should come out clean or with just a few moist crumbs clinging to it. The kitchen will smell intensely of toasted spices and caramelised sugar.

Cool completely before slicing: Remove the tin from the oven and set it on a wire rack for 10 minutes. Use the paper handles to lift the loaf out of the tin, then peel back the paper slightly to allow steam to escape. Let the loaf cool completely on the rack—at least 1 hour. Slicing while warm will make the crumb crumble and compress.