Ingredients

• 2 cups all-purpose flour, spooned into measuring cup and leveled-off
• ½ teaspoon salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ¾ cup (1½ sticks) unsalted butter, softened
• 2 cups sugar
• 2 large eggs
• 1 (15-oz) can 100% pure pumpkin (I use Libby's)

Instructions

1. Heat the oven to 325°F (165°C) and position the oven rack in the center. Thoroughly butter two 8 x 4-inch (20 x 10-cm) loaf pans, then lightly coat them with flour. You can also use a baking spray that already contains flour.
2. In a medium mixing bowl, whisk together the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg until the dry ingredients are evenly blended. Set aside.
3. Using a large mixing bowl and an electric mixer, beat the softened butter and sugar on medium speed until combined. Add the eggs one at a time, mixing well after each addition. Continue beating for several minutes until the mixture becomes pale and fluffy. Mix in the pumpkin puree. Don't worry if the batter looks slightly curdled or grainy at this stage—that's completely normal.
4. Reduce the mixer speed to low and gradually add the dry ingredient mixture, mixing only until everything is incorporated.
5. Divide the batter evenly between the prepared loaf pans. Bake for 65 to 75 minutes, or until a cake tester or toothpick inserted into the center comes out clean.
6. Allow the loaves to cool in the pans for about 10 minutes, then carefully remove them and transfer to a wire rack to cool completely before slicing.

Notes

• The bread has a wonderfully crisp crust while it's fresh from the oven. If you have leftovers the next day, lightly toast individual slices to bring back that freshly baked texture.
• Freezing: Once the loaves have cooled completely, wrap them tightly in aluminum foil, freezer wrap, or place them in a freezer-safe bag. Freeze for up to 3 months. Defrost overnight in the refrigerator before serving.

Nutrition