Prepare your baking vessel. Preheat the oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan.
Combine the foundational components. In a large mixing bowl, thoroughly blend the flour, granulated sweetener, brown sweetener, baking powder, baking soda, cinnamon, ground spice, and salt.
Mix the wet elements. In a separate bowl, combine the pumpkin puree, eggs, vegetable oil, and vanilla essence. Stir until well integrated.
Integrate wet and solid mixtures. Pour the wet mixture into the bowl containing the solid components. Stir just until combined. Do not overmix the batter.
Fill the pan and prepare for heat. Pour the batter evenly into the prepared loaf pan. Gently tap the pan on the counter to release any air bubbles.
Cook the loaf. Place the pan in the preheated oven. Allow it to cook for 55-65 minutes. A wooden skewer inserted into the center should come out clean.
Remove and rest. Take the pumpkin loaf cake from the oven. Let it rest in the pan for 10 minutes before carefully inverting it onto a wire rack.
Finish the cooling process. Allow the sweet bread to completely cool on the wire rack. This helps prevent sogginess and sets the texture.