Preheat your oven to 325°F and place the rack in the middle of the oven. Butter and flour two 9X5X3 bread loaf tins and tap the excess flour off. Set aside.

In a mixing bowl, combine the flour, ground cinnamon, ground nutmeg, ground cloves, baking soda, baking powder and kosher salt. Whisk together to distribute and set aside.

Note: Before measuring the flour, I always shake my flour container to loosen it. Then I spoon the flour into the measuring cup and level off any excess with the back of a knife.

In a stand alone electric mixer, add the butter and beat for a few seconds. Add the granulated sugar and cream together for about 3 minutes.

Add the eggs one at a time and beat to combine, scraping down the sides after each addition.

Add the pumpkin and vanilla extract and mix well. The mixture might look grainy and not smooth, but it's okay, it will come together in the end.

With the electric mixer speed on low, gradually add the flour mixture until well combined. Use a spatula to scrape down the sides and the bottom and fold any remaining flour.

Nuts are optional. If adding, fold them in at the end so you don't over mix the batter.

Divide the batter evenly between the two prepared baking tins. Tap on the counter or table to remove any air bubbles and garnish with extra chopped nuts.

Bake at 325°F for 65-75 minutes or until a knife or wooden skewer inserted in the center of the loaf comes out clean.

Allow the loaves to cool in the baking tins for 10 minutes before inverting onto a cooling rack to cool completely.