Lightly grease two loaf pans and preheat the oven to 325 degrees. Sift flour with salt, baking powder, soda, and spices; set aside. In a large bowl of an electric mixer on medium speed, beat sugar with butter just until blended.
Add eggs one at a time, beating well after light and fluffy. Beat in pumpkin. At low speed beat in flour mixture until combined. Turn batter into greased pans, dividing evenly. Bake 1 hour, or until a cake tester comes out clean. Let cool in pans 10 minutes. Turn out onto wire racks to cool completely.
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This recipe is from the archives of Ethel Eynard, my grandmother. Jefferson City, MO. 1975.