Start by mixing the flour, salt, baking powder, baking soda, and spices in a bowl. For better organisation, you can arrange the ingredients in small sections as you add them, making it easier to track what’s already included.
Whisk everything thoroughly and set the bowl aside.
In a large mixing bowl or the bowl of a stand mixer, combine the butter and sugar. Mix just until blended; the mixture may appear slightly crumbly.
Add the eggs one at a time, making sure to beat well after each addition. Continue mixing for a few minutes until the texture becomes light and fluffy.
Next, add the pumpkin puree and mix until fully incorporated.
The butter might look slightly curdled or grainy at this point, which is perfectly normal. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Pour the butter evenly into the prepared loaf pans. Bake in a preheated oven at 350°F (175°C) for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaves to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
That’s all there is to it. Enjoy!