1-First Steps: Preheat and Prep: Preheat oven to 325°F and adjust the oven rack to the middle position. Grease two 8 x 4-inch loaf pans with butter and dust with flour, or use a baking spray with flour for ease. In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg; set aside.

2-First Steps: Preheat and Prep: In a large bowl or with an electric mixer, beat the softened butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition until the mixture becomes light and fluffy.

3-Mixing and Baking: Beat in the pumpkin puree; it’s normal if the mixture looks grainy or curdled at this stage. Add the flour mixture on low speed and mix until combined, being careful not to overmix. Divide the batter evenly between the prepared pans and bake for 65 to 75 minutes, or until a cake tester inserted in the center comes out clean.

4-Mixing and Baking: Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. For a fresh-baked effect after a day, toast slices before serving, and to freeze, wrap cooled loaves tightly and freeze for up to 3 months. Thaw overnight in the refrigerator for the best results.