Pumpkin Bread

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2 stick(s) unsalted butter, melted, plus more for greasing pans
2 1/2 cup(s) all-purpose flour, plus more for dusting pans
1 cup(s) light-brown sugar
1 cup(s) granulated sugar
2 teaspoon(s) baking powder
1 teaspoon(s) baking soda
2 teaspoon(s) cinnamon
3/4 teaspoon(s) ground cloves
2 cup(s) grated pumpkin (use a small-holed grater)
3 large eggs
1/2 cup(s) buttermilk
1 1/2 teaspoon(s) vanilla extract
Directions
Preheat oven to 350°F. Butter and flour two 9- by 5-inch loaf pans or two 8-inch cake pans and set aside.
Combine flour, sugars, baking powder, baking soda, and spices in a large bowl. Add grated pumpkin and toss.
Whisk eggs, buttermilk, butter, and vanilla in a medium bowl and stir into dry ingredients.
Transfer to prepared pans and bake on middle shelf of oven until a wooden skewer inserted into center of bread tests clean, about 35 minutes. Cool in pans on a wire rack. Run a knife around edges to release bread from pans.