Preheat the oven to 350 degrees F. Lightly oil a 9-by-5-inch loaf pan with olive oil.
Whisk together the flour, cinnamon, salt, baking soda, ginger, baking powder, cloves and nutmeg in a medium bowl. Set aside.
In a large bowl, vigorously whisk together the granulated sugar, olive oil, brown sugar and eggs until light yellow in color and well blended. Whisk in the pumpkin puree until smooth. Switch to a rubber spatula and slowly stir in the flour mixture and mix until combined. Stir in the nuts and pour the batter into the prepared pan.
Bake until a toothpick inserted into the center comes out clean, about 1 hour. Let cool completely before turning out of the pan.
Recipe courtesy of Gabriele Corcos and Debi Mazar