Preheat oven to 325F and grease a loaf pan.
Mix whole wheat pastry flour, salt, baking powder, baking soda, cinnamon, ground cloves, and nutmeg in a medium-sized bowl.
1.5 cup whole wheat pastry flour, 1/4 tsp salt, 1/4 tsp baking powder, 3/4 tsp baking soda, 1/2 tsp cinnamon, 1/2 tsp ground cloves, 1/2 tsp nutmeg
In a large-sized bowl, cream together butter and sugar. Add an egg and beat with an electric mixer until the mixture is light and fluffy (see the photo in post.)
1/2 cup golden coconut sugar, 1/3 cup softened butter, 1 large egg
Add in pumpkin and mix until combined.
16 ounces pumpkin puree
Add 1/4 flour mixture to wet ingredients, mix, and repeat three more times with the remaining flour until it's all combined. Do not overmix.
Bake for 55 -75 minutes until a wooden toothpick inserted in the center comes out clean.
Let cool on the counter for one hour, remove the pan, and let the bread fully cool on a cooling rack.
Wrap bread in saran wrap and then aluminum foil to prevent drying out! We like ours cold, but it can be eaten warm, cold, or room temp!