Preheat your oven to 350°F (175°C). Spray a 9x5-inch loaf pan with cooking spray to prevent sticking. While the oven is coming to temperature, prepare the other ingredients.

In a large mixing bowl, pour in the melted butter. (I like to melt the butter directly in the mixing bowl using the microwave to reduce dishes!) Whisk in the pumpkin puree and honey (or maple syrup) until well blended. Next, add the eggs, milk, and vanilla extract, whisking until the mixture is smooth and fully combined.

In a separate medium mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon, allspice, nutmeg, and cloves. Whisk thoroughly to ensure the leavening agents and spices are well dispersed throughout the flour.

Add the dry ingredients (from Step 3) to the bowl with the wet mixture (from Step 2). Using a rubber spatula, gently fold the ingredients together until just combined. Be careful not to overmix—the batter should be slightly lumpy for the best texture.

Pour the batter into the prepared loaf pan, smoothing the top with your spatula. Bake in the preheated oven for 50 to 55 minutes, or until a tester inserted into the center comes out clean. For perfectly moist bread, I suggest checking it a few minutes before the timer goes off, as ovens may vary.

Allow the bread to cool in the pan on a wire rack for 15 minutes. Then, carefully remove it from the pan and place it directly on the rack to cool completely before slicing and serving. This prevents the bread from becoming too dense or gummy.