1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment paper sling, leaving an overhang on the long sides for easy lifting.

2. In a large bowl, whisk together the all-purpose flour, instant vanilla pudding mix, baking soda, baking powder, salt, pumpkin pie spice, and ground cinnamon until well combined and no lumps of pudding mix remain.

3. In a separate medium bowl, whisk the pumpkin puree, vegetable oil, eggs, granulated sugar, light brown sugar, milk, and vanilla extract until the mixture is smooth and slightly glossy.

4. Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently fold the batter together just until no dry streaks of flour remain. Do not overmix; a few small lumps are fine.

5. Transfer the batter to the prepared loaf pan and smooth the top with a spatula. Tap the pan lightly on the counter once or twice to release any large air bubbles.

6. Bake for 50 to 60 minutes, or until the top is deeply golden and a toothpick inserted in the center of the loaf comes out with just a few moist crumbs attached.

7. Remove the pan from the oven and let the bread cool in the pan for 10 to 15 minutes.

8. Use the parchment sling to lift the loaf out of the pan and transfer it to a wire rack. Allow it to cool completely before slicing so the crumb can set and stay ultra-moist.

9. Slice into thick pieces and serve plain, with a pat of butter, or warmed and topped with whipped cream or ice cream. Store leftovers in an airtight container.