· 2 cups all-purpose flour, spooned into measuring cup and leveled-off· 1/2 teaspoon salt· 1 teaspoon baking soda· 1/2 teaspoon baking powder· 1 teaspoon ground cloves· 1 teaspoon ground cinnamon· 1 teaspoon ground nutmeg· 1-1/2 sticks (3/4 cup) unsalted butter, softened· 2 cups sugar· 2 large eggs· 1 15-oz can 100% pure pumpkin (I use Libby's)
Step 1Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).Step 2In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.Step 3In 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 very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.Step 4Add the flour mixture and mix on low speed until combined.Step 5Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.Step 6Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.Step 7Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.