Preheat an oven to 180 C / Gas 4 and lightly grease two 20x10cm loaf tins.
Stir together the oil, eggs and pumpkin puree in a large bowl. Stir in the white and dark brown soft sugar, baking powder, salt, cinnamon, cloves and nutmeg and stir to combine well. Beat in the flour and 125g oats.
Pour the batter into the prepared loaf tins and sprinkle the tops with the remaining oats. Press the oats lightly into the top of the cake mixture.
Bake in the preheated oven until a skewer inserted in the middle of a loaf comes out clean, 40 to 45 minutes. Let cool for 15 minutes before slicing.