Preheat your Dutch oven by placing it over medium-low heat or in an oven preheated to 350°F (175°C) if using an oven-safe Dutch oven.
In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger until well combined.
In a separate medium bowl, whisk the granulated sugar, light brown sugar, pumpkin puree, vegetable oil, eggs, vanilla extract, and water until smooth and fully incorporated.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix to keep the bread tender.
Lightly grease the inside of the Dutch oven with vegetable oil or butter to prevent sticking.
Pour the batter into the prepared Dutch oven and smooth the top with a spatula.
Cover the Dutch oven with its lid and bake for 55 to 60 minutes. Begin checking for doneness at 55 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Once baked, remove the Dutch oven from heat and let the pumpkin bread cool inside the pot for 10 minutes.
Carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely before slicing.