Pumpkin Bread

Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray.

In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Optional: sprinkle some chopped walnuts or pumpkin seeds on top for added crunch.

Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the pumpkin bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.