Preheat oven to 350 degrees F. Spray a loaf pan with non-stick cooking spray. Place a piece of parchment paper in the pan and let it hang over the two sides of the loaf pan. They will act as handles to pull the loaf out.
In a mixing bowl, add in the pumpkin puree, vegetable oil and granulated sugar. Mix until incorporated.
Add in the vanilla and eggs one at a time. Mix until each egg is incorporated before adding the next.
Add in the sour cream and mix until combined.
In a separate mixing bowl, add in the baking soda, baking powder, ground cinnamon, nutmeg, clove, ginger and flour. Whisk until combined.
Add all the dry ingredients into the wet ingredients and mix on medium until the flour is incorporated.
Pour into the prepared loaf pan. Place into the oven and let bake for 1 hour 15 minutes or until done. Place a tooth pick into the center of the loaf and if it comes out clean or with moist crumbs, it is done. If it comes out with batter, give it an additional few minutes before testing again.
Let the pumpkin bread cool completely and then pull out of the loaf pan. Cut and serve. If you cut it while it's still hot, you won't get clean slices, but it will still taste deeeelicious.