1-Step 1: Preheat and Prep Pans Start by preheating your oven to 325°F. Grease and flour two 8 x 4-inch loaf pans. This prevents sticking and ensures easy release. Rub a bit of butter then dust with flour, tapping out extras. Mise en place all ingredients nearby for smooth sailing.

2-Step 2: Mix Dry Ingredients In a medium bowl, whisk together 2 cups all-purpose flour (spooned and leveled), ½ teaspoon salt, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon ground cloves, 1 teaspoon ground cinnamon, and 1 teaspoon ground nutmeg. Set aside. Dry mixes evenly distribute leaveners and spices.

3-Step 3: Cream Butter and Sugar In a large bowl or stand mixer, beat 1½ sticks (¾ cup) softened unsalted butter and 2 cups sugar until light and fluffy, about 2-3 minutes. This step aerates the batter for tenderness. Scrape sides often for even creaming.

4-Step 4: Add Eggs and Pumpkin Add 2 large eggs one at a time, beating well after each, about 1 minute per egg. Then beat in 1 (15-ounce) can 100% pure pumpkin. Don’t worry if it looks grainy or curdled; that’s normal with pumpkin’s moisture. Mix just until combined.

5-Step 5: Combine Wet and Dry On low speed, gradually add dry ingredients to wet. Mix until just combined, avoiding overmixing to keep the crumb soft. Batter will be thick.

6-Step 6: Fill Pans and Bake Divide batter evenly between pans. Bake 65 to 75 minutes, until a cake tester inserted in the center comes out clean. Rotate pans halfway for even browning. Ovens vary, so check at 65 minutes.

7-Step 7: Cool Completely Cool loaves in pans 10 minutes, then turn out onto a rack. Let fully cool before slicing. This sets the structure.