Preheat oven to 325°F and grease 8x4 loaf pan with baking spray with flour (such as Pam with Flour or Baker's Joy).  

Pour 10 oz of Libby's canned pumpkin into a medium sized mixing bowl (you can save the other 5 oz. in the refrigerator for another time).  Add oil and whisk together until combined.

Add eggs one at time making sure to break the yolks with the whisk so they get completely incorporated. Next, add the sugar, cinnamon, nutmeg, cloves, and salt and whisk together until fully combined.  

Once the wet ingredients & spices are mixed together, add the baking soda & baking powder and mix thoroughly with your whisk.

Add flour 1/2 C at a time, using the whisk to completely blend the flour into the mixture.  It will get tougher to stir as you add more flour since the batter will get thicker.

Pour mixture into prepared loaf pan, and place it into the preheated oven, in the center of the middle rack.

Bake 60 - 70 mins or until the middle of the loaf springs back when you touch it. (I don't use the toothpick test like most because your baked goods continue baking as they cool down causing them to be dry or over baked.)

Remove the baked loaf from the oven and flip the bread out of the pan quickly onto a wire rack for cooling. (If you don't want the lines from the wire rack on top of your bread, be sure to flip it back over carefully so you don't burn yourself.) Let the bread cool for 10 mins and wrap in aluminum foil while it's still warm.  This seals in the moisture.