Preheat the oven to 350°F.

Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.

Place the canola oil, brown sugar, granulated sugar, eggs, pumpkin puree, milk, and vanilla in a large mixing bowl. Whisk vigorously until smooth and combined.

Add the flour, pumpkin pie spice, baking powder, baking soda, and salt to the bowl. Continue whisking until the mixture is just combined. Do not overmix.

Pour the batter into the prepared loaf pan.

Bake the pumpkin bread on middle rack of oven until a toothpick inserted in the center comes out clean, 55-65 minutes.

Check to see that bread is done. Remove from oven or add time as needed.

Allow bread to rest in the pan for 10 minutes, then release onto a cooling rack.

Allow bread to cool for at least 1 hour before slicing and serving. Leftover bread may be stored in a large zip-top plastic bag at room temperature for 1 day, in the refrigerator for 4 days, or in the freezer for up to 3 months.