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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
Coat a 9-by-5-inch loaf pan with butter; set aside.
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3
Place the flour, cinnamon, ginger, salt, baking powder, baking soda, cloves, and nutmeg in a medium bowl and whisk to combine and aerate; set aside.
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4
Spread the pumpkin puree into a thin, even layer on a rimmed baking sheet.
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5
Cover with a triple layer of paper towels and press until the towels are saturated with moisture (dont worrythey wont stick to the puree).
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6
Peel back the paper towels and discard; set aside the baking sheet with the pumpkin.
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7
Place the butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium high until light in color, about 3 minutes.
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8
Add the sugar and continue beating on medium high until the mixture is light in color and large clumps have formed, about 3 minutes.
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9
On medium speed, add the eggs one at a time, beating well after each addition.
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10
Scrape down the sides of the bowl.
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11
Add the reserved pumpkin puree and vanilla and mix on low speed until just combined, about 1 minute.
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12
With the mixer on low, slowly add the reserved flour mixture in three additions and mix until just combined, about 2 minutes total.
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13
Remove the bowl from the mixer and, using a rubber spatula, fold in any loose flour and the nuts, if using.
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14
(Do not overmix.)
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15
Transfer the batter to the prepared pan and smooth the top.
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16
Bake until the bread is puffed and golden and a toothpick inserted into the center comes out clean, about 50 to 60 minutes.
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17
Remove from the oven and let cool in the pan on a wire rack for 10 minutes.
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18
Remove the bread from the pan and let it cool completely on the wire rack, about 30 to 40 minutes.
