Pumpkin Bread

Preheat the oven to 325°F and position an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour, or use a baking spray with flour like Pam with Flour or Baker's Joy.

In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg until well combined. Set the dry ingredient mixture aside.

In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until the mixture is very light and fluffy, which will take a few minutes. Beat in the pumpkin puree; the mixture may look grainy or curdled, which is normal.

Add the prepared flour mixture to the wet ingredients and mix on low speed until just combined, being careful not to overmix.

Divide the batter evenly between the prepared loaf pans. Bake for 65 to 75 minutes, or until a cake tester inserted into the center of each loaf comes out clean. Let the loaves cool in the pans for about 10 minutes, then remove and transfer to a wire rack to cool completely.