• 250g all-purpose flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon bicarb soda
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 170g unsalted butter, softened
• 250g sugar
• 2 large eggs
• 400-450g pureed fresh pumpkin (boil or roast until tender, then mash/puree, butternut pumpkin is great for this recipe!)
• optional - add 1/2 cup raisins and/or 1/2 cup walnuts to the batter before baking.

Instructions:

1. Preheat the oven to 170°C and set an oven rack in the middle position. Generously grease two 20 x 10cm loaf pans with butter and dust with flour.
2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
3. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the puree pumpkin. The mixture might look grainy and curdled at this point - that's okay.
4. Add the flour mixture and mix on low speed until combined.
5. Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
6. Fresh out of the oven, the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.
7. Freezer-friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.