1- Preheat the oven to 325°F and position the oven rack in the middle. Grease two 8 x 4-inch loaf pans generously with butter and dust with flour or use a baking spray containing flour.

2- In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Set aside.

3- In a large bowl, beat the softened butter and sugar on medium speed until blended. Add the eggs one at a time, beating well after each addition. Continue beating until the mixture is very light and fluffy. Stir in the pumpkin; the mixture may look grainy or curdled, which is normal.

4- Add the dry ingredients to the pumpkin mixture and beat on low speed until just combined.

5- Divide the batter evenly between the prepared pans. Bake for 65 to 75 minutes, or until a cake tester inserted in the center comes out clean.

6- Let the loaves cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.