Preheat oven to 325°F. Prepare 2 loaf pans by generously coating with butter
In a medium bowl, combine flour, baking soda, baking powder, cloves, cinnamon, nutmeg, and salt. Whisk together then set aside.
In a large bowl, add sugar and butter. Beat with an electric mixer until combined. Add the eggs one at a time, beating after each addition. Beat until the batter has slightly lightened in color.
Add the pumpkin and beat until incorporated. Add your dry ingredients to your wet ingredients and beat on low speed until just combined.
Divide the batter evenly into 2 prepared pans. Top the loaves with roasted pumpkin seeds and brown sugar. Bake until a tester inserted comes out clean, about 55-60 minutes.
Remove from oven and let the loaves cool in pan for 10 minutes, then turn out on a wire rack to cool completely. Enjoy warm or store in an airtight container for up to 4 days.