In a small bowl, combine warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy.

In a large mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger.

Stir pumpkin puree and melted butter into yeast mixture.

Pour wet mixture into dry ingredients and mix until sticky dough forms.

Cover bowl with plastic wrap and let dough rise 1–2 hours until doubled in size.

Preheat Dutch oven to 375°F (190°C).

Dust hands with flour and shape dough into a round loaf. Place in Dutch oven.

Cover and bake 25 minutes. Remove lid and bake additional 15–20 minutes until golden brown.

Cool on wire rack at least 30 minutes before slicing.