Pumpkin Bread

2 sticks unsalted butter, melted, plus more for greasing pans
2 1/2 cups all-purpose flour, plus more for dusting pans
1 cup light-brown sugar
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
3/4 teaspoon ground cloves
2 cups grated pumpkin (use a small-holed grater)
3 large eggs
1/2 cup buttermilk
1 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees. Butter and flour two 5×9 inch loaf pans or two 8 inch loaf pans and set aside.

Combine flour, sugars, baking powder, baking soda, and spices in a large bowl.  Add grated pumpkin and toss.  Whisk the 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 iserted 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.