1-First Step: Prep your oven and pans Preheat oven to 325°F and position the rack in the middle. Grease two 8 x 4-inch loaf pans generously with butter and dust with flour, or use baking spray with flour. If you prefer different pans, see notes below about pan size changes and baking time adjustments.

2-Second Step: Mix dry ingredients In a medium bowl, combine 2 cups all-purpose flour, 1/2 teaspoon salt, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon ground cloves, 1 teaspoon ground cinnamon, and 1 teaspoon ground nutmeg. Whisk until well blended and set aside. Sifting is optional but can help evenly distribute spices and leavening.

3-Third Step: Cream butter and sugar In a large bowl or a stand mixer, beat 1 1/2 sticks (3/4 cup) softened unsalted butter and 2 cups sugar on medium speed until just blended. This helps dissolve the sugar and starts to build structure. If you are reducing sugar, reduce by up to 1/2 cup as noted in the tips; the loaf will still be sweet and moist.

4-Fourth Step: Add eggs and pumpkin Add the 2 large eggs one at a time, beating well after each addition. Continue beating until the mixture is light and fluffy. Beat in 1 (15-oz) can 100% pure pumpkin. The batter may look a bit grainy or curdled after adding pumpkin; this is normal and does not affect the final texture.

5-Fifth Step: Combine wet and dry Add the dry ingredients to the wet mixture on low speed until just combined. Avoid overmixing: stop as soon as you no longer see streaks of flour. Overmixing can lead to a tougher loaf. If you do not have a mixer, gently fold the dry ingredients into the wet ingredients with a spatula until just combined.

6-Sixth Step: Divide batter and bake Divide batter evenly into the prepared loaf pans. Smooth the tops lightly with a spatula so the loaves rise evenly. Bake 65 to 75 minutes or until a cake tester or toothpick inserted in the center comes out clean. If you are using two 9 x 5-inch pans, start checking at 60 minutes because larger pans may finish slightly sooner; for mini loaf pans or muffins, baking time will be shorter.

7-Seventh Step: Cool the loaves Let loaves cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Cooling in the pan longer can lead to sogginess from trapped steam. For crisp crust, toast slices later or warm briefly in the oven.

8-Final Step: Serving and storage tips Serve slices plain, with butter, or a smear of cream cheese. For freezing, after cooling wrap securely in foil or freezer bag and freeze up to three months. Thaw in the refrigerator overnight before serving. To refresh slices, warm at 300°F for 5 to 10 minutes or toast lightly for a crisp edge and soft center.