Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan well with butter or nonstick spray, then line the long sides with a strip of parchment paper for easy lifting.

In a small bowl, stir together the 2 tablespoons of granulated sugar and ½ teaspoon of cinnamon for the topping. Set aside.

In a large mixing bowl, whisk together the pumpkin purée, eggs, vegetable oil, milk, and vanilla extract until smooth and fully combined.

Add both sugars to the wet mixture and whisk until dissolved and glossy, about 30 seconds.

Sprinkle the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves directly over the wet ingredients. Using a rubber spatula or wooden spoon, fold everything together gently until just combined — stop as soon as no dry streaks remain. Do not overmix.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Evenly sprinkle the cinnamon sugar topping over the entire surface of the batter.

Bake on the center rack for 60–70 minutes, until a toothpick or skewer inserted into the center of the loaf comes out with just a few moist crumbs (not wet batter). If the top is browning too quickly after 45 minutes, tent loosely with foil.

Remove from the oven and let cool in the pan on a wire rack for 15 minutes. Then, using the parchment overhang, lift the loaf out of the pan and cool directly on the rack for at least 30 more minutes before slicing.

Slice with a serrated knife for clean cuts through the crackly top. Serve as-is, or spread with salted butter or cream cheese for an extra-indulgent finish.