1-Preheat oven to 325°F (165°C) and set oven rack in middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour, or use baking spray with flour.

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

3-In a large bowl or using an electric mixer, 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 light and fluffy. Beat in the pumpkin puree. The mixture may appear grainy or curdled at this stage.

4-Add the flour mixture to the wet ingredients and mix on low speed until just combined.

5-Divide the batter evenly between the two prepared loaf pans.

6-Bake for 65 to 75 minutes, or until a cake tester or toothpick inserted into the center of each loaf comes out clean.

7-Let the loaves cool in the pans for about 10 minutes, then carefully turn them out onto a wire rack to cool completely.