Preheat the oven to 350 degrees. Spray two 9 x 5 x 3-inch loaf pans with vegetable oil spray.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, cloves, and nutmeg until evenly mixed. Set aside until needed.

In the bowl of an electric mixer fitted with the paddle attachment and set on medium speed, beat the sugar and butter for 4 to 5 minutes, or until light and fluffy. Add the eggs one at a time. When incorporated, add the pumpkin puree and mix, scraping the bowl occasionally, until smooth.

Reduce the mixer’s speed to low and add the orange juice to the batter. Mix until combined. Add the dry ingredients and mix until just combined.

Pour and scrape the batter into loaf pans, dividing it evenly. Bake for 50-55 minutes, or until the centers of the loaves feel dry and firm to the touch and a toothpick inserted in the centers comes out clean.

Invert the loaves and remove from the pans. Let the loaves cool completely right side up on a wire rack.