2 cups flour
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1½ sticks unsalted butter, softened
2 cups sugar
2 large eggs
1 15-ounce can pumpkin
Preheat the oven to 325 degrees. Generously grease 2 8- by 4-inch loaf pans with butter; dust with flour.
In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg.
In a stand mixer, beat the butter and sugar on medium until just blended. Add the eggs one at a time, beating after each addition. Continue beating until light and fluffy, a few minutes. Beat in the pumpkin. It’s okay if it looks grainy and curdled.
Add the flour mixture and mix on low until combined. Turn the batter into the prepared pans, and bake for 65 to 70 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then turn onto a wire rack to cool completely.