Kneaders Copycat Pumpkin Bread

• 2 cups all-purpose flour, spooned into measuring cup and leveled-off
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1-1/2 sticks (3/4 cup) butter, softened
• 2 cups sugar
• 2 large eggs
• 1 15-oz can pumpkin

1. Preheat oven to 325° and spray two 8 x 4-inch loaf pans with Baker's Joy.
2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg.
3. In an electric mixer, beat the butter and sugar together. Add the eggs and beat until very light and fluffy. Beat in the pumpkin. Add the flour mixture and mix on low speed until combined.
4. Divide evenly into prepared pans and bake for 55-65 minutes, or until toothpick comes out clean. Let cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.

~recipe modified slightly from once upon a chef~