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

2-In a medium bowl, combine the 2 cups all-purpose flour, ½ teaspoon salt, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon ground cloves, 1 teaspoon ground cinnamon, and 1 teaspoon ground nutmeg. Whisk well and set aside for a smooth blend of dry ingredients.

3-In a large bowl or using an electric mixer, beat the 1½ sticks (¾ cup) unsalted butter and 2 cups sugar on medium speed until just blended and crumbly, creating a solid base for the batter.

4-Add the 2 large eggs one at a time, beating well after each addition until the mixture is light and fluffy, which helps incorporate air for a better rise.

5-Beat in the 1 (15-oz) can 100% pure pumpkin; the mixture may look grainy or curdled, which is perfectly normal and won’t affect the final product.

6-Add the dry ingredients and mix on low speed just until combined, keeping things gentle to maintain that moist texture.

7-Divide the batter evenly between the two prepared pans and bake for 65 to 75 minutes, or until a cake tester inserted into the center comes out clean, indicating it’s fully baked.

8-Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.

9-For a fresh-baked effect after a day, toast slices in a toaster or oven to bring back that warm, crispy edge.

10-For freezing, wrap the cooled loaves in foil or a freezer bag and store for up to 3 months; thaw overnight in the refrigerator when you’re ready to enjoy.