Heat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line it with parchment paper, leaving some overhang on the long sides for easy removal.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Make sure the leaveners and spices are evenly distributed.

In a large bowl, whisk the eggs, pumpkin puree, brown sugar, granulated sugar, oil, and vanilla until smooth. The mixture should look thick and evenly blended, with no visible streaks of pumpkin.

Add the dry ingredients to the pumpkin mixture: Fold with a rubber spatula just until no dry flour remains. The batter should be thick but easily spreadable. Do not overmix, or the finished bread can become tough.

Transfer the batter to the prepared pan and smooth the top with the spatula. Gently tap the pan once or twice on the counter to remove any large air pockets.

Bake at 350°F (175°C) for 50 to 55 minutes. The top should be domed and golden brown, and a toothpick inserted into the center should come out with a few moist crumbs but no wet batter.

If the top is browning quickly while the center is still wet, loosely cover the loaf with aluminum foil for the final 10 to 15 minutes. Avoid opening the oven repeatedly because this can interfere with even baking.

Let the loaf cool in the pan for 15 minutes, then use the parchment to lift it onto a wire rack. Allow it to cool for at least another 30 minutes before slicing. The crumb will become more stable as it cools.