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1
Position oven rack in center of oven; preheat oven to 350; dab a little canola oil on a paper towel and lightly grease a 13x9 inch baking pan.
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2
Whisk both flours, the baking powder, baking soda, cinnamon, ginger, cloves, salt, and nutmeg in a bowl; set aside.
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3
Use an electric mixer to beat both sugars and the eggs in a big bowl until very thick, velvety, and almost doubled in volume, about 5 minutes.
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4
Beat in the canola oil, then beat in the pumpkin puree until smooth.
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5
Scrape down the sides of the bowl and beat in 1/2 cup buttermilk.
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6
Turn off beaters, add half the flour mixture and beat at low speed just until incorporated.
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7
Add the remaining 1/2 cup buttermilk and beat until fairly smooth.
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8
Then add the remaining flour mixture and beat for just a few seconds, until the flour has been incorporated.
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9
Remove the beaters; give the batter a few turns with a rubber spatula to make sure there is no undissolved flour, then pour and scrape into the prepared pan, smoothing it gently but evenly to the corners.
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10
Bake about 40 minutes, until lightly browned and springy to the touch and pick comes out clean.
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11
Set pan on a wire rack for at least 20 minutes before cutting; let cool completely if you are going to frost it.
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12
Variations: add 1/2 cup of any of the following with the flour: semisweet chocolate chips, bittersweet chocolate chips, cocoa nibs, chopped raisins, chopped dried cranberries, or chopped dried cherries.
