Prep Oven & Pan: Preheat oven to 350°F (175°C). Grease an 8.5x4.5-inch or 9x5-inch loaf pan and line with parchment paper, leaving an overhang on the sides for easy removal.

Whisk Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, fine sea salt, ground cinnamon, nutmeg, ginger, and cloves until uniformly combined.

Whisk Wet Ingredients: In a large bowl, whisk melted butter, granulated sugar, and dark brown sugar until blended. Whisk in eggs one at a time, followed by pumpkin purée, whole milk, and vanilla extract until glossy and smooth.

Fold Batter Gently: Pour dry ingredients into wet ingredients. Using a rubber spatula, fold gently just until no dry flour streaks remain. Do not overmix, which ensures a tender, melt-in-your-mouth crumb.

Top with Coarse Sugar & Bake: Transfer batter to prepared loaf pan and smooth the top. Generously sprinkle 2 tablespoons of turbinado sugar evenly across the batter. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean with just a few moist crumbs.

Cool & Slice: Cool in pan for 15 minutes, then use parchment handles to transfer loaf to a wire rack to cool completely. Slice thick and serve with salted butter!