1-Getting started with this pumpkin bread is easy and rewarding. First, preheat your oven to 325°F and set the rack in the middle for even baking. Grease two 8 x 4-inch loaf pans well with butter and dust them with flour, or use a baking spray to avoid any sticking issues.

2-Next, in a medium bowl, mix together 2 cups all-purpose flour, 1/2 teaspoon salt, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon ground cloves, 1 teaspoon ground cinnamon, and 1 teaspoon ground nutmeg. Whisk these until they’re well combined and set the bowl aside for later.

3-In a large bowl, beat 1 1/2 sticks of softened unsalted butter and 2 cups sugar until just blended don’t overdo it. Add 2 large eggs one at a time, beating well after each to get a light and fluffy mix.

4-Then, stir in the 15-ounce can of 100% pure pumpkin. The batter might look a bit grainy at this point, but that’s okay. Now, gently add the dry ingredients to the pumpkin mixture and mix on low speed just until everything comes together.

5-Pour the batter evenly into your prepared pans and slide them into the oven. Bake for 65 to 75 minutes, or until a tester poked in the center comes out clean. Let the loaves cool in the pans for about 10 minutes before turning them out onto a wire rack to cool fully.