Preheat your oven to 325°F and position a rack in the center. Generously coat two 8 x 4-inch loaf pans with butter, followed by a dusting of flour. Alternatively, you can use a baking spray that contains flour, like Pam with Flour or Baker's Joy.

In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, salt, cloves, cinnamon, and nutmeg until thoroughly combined. Set this dry mixture aside.

In a large bowl, cream the softened butter and sugar together using an electric mixer on medium speed until smooth. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Continue to mix until the texture is light and fluffy. Stir in the pumpkin puree, noting that the batter may appear slightly curdled at this point — this is normal.

Gradually add the dry ingredients to the wet mixture, blending on low speed until the batter is smooth and fully combined.

Divide the batter evenly between the prepared pans and bake for 65 to 75 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Allow the loaves to cool in the pans for around 10 minutes before transferring them to a wire rack to cool completely.