Preheat oven to 350°F.
Spray a 9x5 loaf pan with nonstick cooking spray and line it with parchment paper in a way that has paper handles. Set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until well combined. Set aside.
In a separate large bowl, whisk together the pumpkin puree, white granulated sugar, brown sugar, oil, buttermilk, eggs, and vanilla until fully combined.
Add the dry ingredients to the pumpkin mixture and mix just until combined.
Pour the batter into the prepared loaf pan, using a spatula level at the top.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. If the bread starts getting brown too quickly, cover loosely with foil when baking.
When done, transfer to a wire rack to cool for 15 minutes. Lift the pumpkin bread from the pan using the paper handles and place it on the wire rack to cool completely
Mix glaze ingredients in a bowl until smooth, drizzle on top of the fully cooled bread.
Once the glaze has settles, slice and serve the bread.