1. Preheat the oven to 350°F. Grease and flour pans.

2. In a large bowl, combine flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves; set aside.

3. In the bowl of a stand mixer, combine the oil and apple sauce.

4. To the oil mixture, add the sugars, mixing until combined.

5. Add the eggs, one at a time, mixing until combined.

6. Mix in the pumpkin until thoroughly combined. Scrap down the sides to be sure it’s all incorporated.

7. Add half of the flour mixture and mix until just combined, be careful not to over mix.

8. Add the remaining flour until no streaks of flour remain.

9. Divide the mixture evenly among the prepared baking pans.

10. Bake the mini loaves for 20 minutes. Rotate the pans, front to back, and bake for an additional 20 minutes, until a toothpick inserted in the center comes out clean. Bake the larger loaves for 25 minutes, rotate, and 25 additional minutes. Allow to cool before topping with glaze.

11. While the loaves bake, prepare both glazes. In two separate small bowls, whisk together all ingredients for each glaze.

12. When the loaves have cooled, brush the sugar glaze over top of each loaf. Then drizzle with the spiced glaze.