Whisk together the flour, baking soda, salt, baking powder, pumpkin pie spice, and cinnamon.
In a separate bowl, whisk together the pumpkin, olive oil, water, eggs, sugar, brown sugar, and vanilla extract.
Add the dry ingredients to the wet and mix until just combined.
Pour the batter into a greased 9 by 5 loaf pan.
Bake the pumpkin bread at 350 degrees for 60-70 minutes, or until a toothpick inserted comes out clean. Tent the top with foil if the bread is beginning to brown too quickly on the edges. (I did this around 40-45 minutes into baking, then finished cooking it the rest of the way with the foil loosely over the top).
Allow the pumpkin bread to cool in the pan until no longer hot, then transfer to a wire cooling rack to cool completely.