Preheat oven to 325°F. Spray two 9x5 loaf pans with canola oil and dust with flour.

In a medium bowl, combine flour, baking soda, baking powder, sea salt, cloves, cinnamon, nutmeg and sage. Whisk until well combined.

Using a stand mixer or handheld mixer, beat butter and sugar on medium speed until just blended.

Add eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. If the mixture looks grainy, it’s okay.

Add flour mix and mix on low speed until combined.

Spoon batter into the prepared pans. Bake for 65 to 75 minutes or until a toothpick inserted in the middle comes out clean.

Let loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool to room temperature.