Preheat your oven to 350F.

To a medium mixing bowl, add the sugar, brown sugar, eggs, vanilla extract, avocado oil, whole milk and pumpkin puree. Whisk together well until fully combined.

Add all the dry ingredients to a small bowl – the flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg and cloves. Mix together slightly before adding the entire dry mixture into the mixing bowl with the wet ingredients. Whisk together, then switch to a spatula to fully incorporate from the bottom. The batter should be fairly wet like a cake batter.

Line a standard loaf pan with parchment paper and pour the entire mixture in and shake a bit to make the batter lay evenly in the pan. Sprinkle with some granulated sugar if desired and shelled pumpkin seeds. Bake for 65-70 minutes – but start checking the batter around 60 minutes since every oven is a little different. A toothpick should come out of the center of the loaf totally clean. If there is batter left on the toothpick, place it back into the oven for 3-5 minute increments until it comes out clean.

Let cool for 5 minutes and enjoy!