Preheat your oven to 350°F (175°C). This is essential; a hot oven helps your bread rise nicely. While that’s warming up, grease two 9x5-inch loaf pans. You can use butter or a non-stick spray for this. Not only will this prevent sticking, but it’ll also create a nice outer crust.

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cloves, cinnamon, and nutmeg until evenly mixed. This step is key! By thoroughly combining these, you'll ensure that every bite is perfectly spiced.

In another bowl, beat together the butter and sugar until light and fluffy. This takes about 2 to 3 minutes with an electric mixer. You’re looking for a texture that’s airy and slightly pale. It might feel like an arm workout, but it's worth it.

Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract. It should feel luscious and smooth at this point, rich and fragrant.

Time for the star: gently fold in the pumpkin puree. Don’t over-mix here; you want to keep that airy texture.

Now, gradually add the dry ingredient mixture to the wet mixture. Alternate adding a bit of flour, then mix, and then add a bit of flour again. Stop mixing as soon as there are no dry streaks. Don’t worry if the batter appears lumpy; this is normal.

If you’re using nuts, gently fold in the chopped pecans or walnuts. They add that delightful crunch.

Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake in your preheated oven for 60 to 70 minutes or until a toothpick inserted into the center comes out clean. The aroma will fill your home, creating pure bliss.

Once baked, let the breads cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely. Slice them up once they’re cooled down, and enjoy the fruits of your labor!