Preheat your oven to 175°C (350°F) and grease a 9x5-inch loaf pan, then lightly dust it with flour.
In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt until evenly combined. This ensures the spices are well-distributed in the batter.
In another bowl, blend the pumpkin puree, brown sugar, eggs, and melted butter until the mixture is smooth, fragrant, and slightly frothy.
Pour the wet mixture into the dry ingredients and gently fold together using a spatula, just until the batter is combined. Do not overmix; a few lumps are okay.
Transfer the thick batter into your prepared loaf pan, smoothing the top with the back of the spatula. Lightly tap the pan to settle the batter and remove air bubbles.
Bake in the preheated oven for 55 to 65 minutes, until the top is deep golden brown and a toothpick inserted into the center comes out with moist crumbs.
If the crust darkens too quickly, tent the loaf loosely with foil and continue baking until fully cooked.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely—this helps set the crumb and makes slicing easier.
Slice the cooled bread with a serrated knife, revealing a tender, moist crumb speckled with warm spices and a crackly, golden crust.
Enjoy slices plain, with butter, or toasted—perfect for cozy mornings or afternoon tea. Store leftovers wrapped in foil at room temperature for up to 2 days or freeze for longer storage.
