Pumpkin bread

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Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1-1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon cardamom
1- 1/2 sticks (3/4 cup) unsalted butter, room temperature, plus more for greasing pan
2 cups sugar
2 large eggs, room temperature
2 cups pure pumpkin puree
1/4 cup raw green pumpkin seeds for topping

Preheat oven to 325°F and set rack to middle position.
Grease two 8 x 4-inch loaf pans with butter and line the bottom with a strip of parchment paper (Pro tip: Use the greasy side of the butter wrappers to grease your pans).
In a mixing bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and cardamom.
In a large bowl or the bowl of a stand mixer, beat together the butter and sugar on medium speed until blended.
Add the eggs one at a time, beating well after each addition. Beat this mixture until light and fluffy, and then add the pumpkin puree. The mixture will look curdled.
With the mixer on low, slowly add in the flour mixture and mix until just combined.
Transfer the batter into your prepared loaf pans and sprinkle the tops with pumpkin seeds.
Bake for 70-75 minutes or until a cake tester inserted into the centre of a loaf comes out clean.
Let the loaves cool in the pans for 15 minutes, then turn them out onto a rack to cool completely.
Stored in an airtight container at room temperature, pumpkin bread will last up to five days. Wrapped in plastic wrap and stored in the freezer, it will last up to three months.