Preheat oven to 350°F.
Measure white sugar, brown sugar, pumpkin puree, eggs, and vanilla extract into a large mixing bowl and whisk together. Melt butter, add it to the mixture and whisk again.
In a separate, medium size mixing bowl add flour, spices, salt, baking powder and baking soda. Whisk everything together, making sure all ingredients are well combined.
Add dry ingredients to wet ingredients and use a rubber spatula to combine. Stop mixing once all dry ingredients are incorporated, do not over mix.
Spray a 9x5 inch loaf pan with nonstick cooking spray and transfer batter into the pan. Use your rubber spatula to spread batter evenly.
Bake for 45-55 minutes. Once a knife or toothpick comes out of the bread clean, it is baked through. I also highly recommend getting a food thermometer if you don't have one yet! Insert the thermometer into the middle of your loaf, be sure not to hit the bottom of the pan as this will cause an inaccurate reading. Once bread is 195°F - 205°F it is done.
Remove bread from the oven and carefully take it out of the pan. Place the loaf on a cooling wrack and cover it with a clean kitchen towel. Allow bread to cool for 20 minutes before serving.