Preheat oven to 350 degrees. Grease a 9x5 loaf pan.

In a medium bowl, add the flour, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Stir with a whisk until fully combined. Set aside.

In a large bowl, add the granulated sugar, brown sugar, oil, buttermilk, eggs and vanilla. Stir with a whisk. Now add the pumpkin puree and stir until smooth.

Slowly add the dry ingredients to the large bowl. Stir with a spatula just until combined. Do not over mix.

In a small bowl, stir the 1/3 cup granulated sugar and 2 t cinnamon.

Pour half of the batter into the loaf pan. Smooth the top of the batter. Sprinkle the batter with the cinnamon sugar mixture, reserving 2 T to sprinkle for the top. Pour the rest of the batter over the cinnamon sugar layer. Smooth the top of the batter with a spatula. Use a knife to swirl the batter, but do not over swirl. Sprinkle the remaining cinnamon sugar mixture over the top.

Bake in the oven for 60 to 65 minutes, or until a toothpick comes out clean. Cool in the pan for about 15 to 20 minutes. Carefully, remove the loaf from the pan and place on a cooling rack to cool to room temperature.

Slice and enjoy!

Store leftovers in a sealed container in the refrigerator.