Preheat the oven to 350°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).
Whisk the flour, salt, baking powder, baking soda, cinnamon, salt, ginger, nutmeg, and cloves in a large bowl.
Whisk granulated sugar, brown sugar, eggs, and vanilla together in a medium bowl for about 35 seconds until a light yellow color. Add the pumpkin, oil, and buttermilk until whisk until combined.
Pour the pumpkin mixture into the dry ingredients and whisk together. There will be a few lumps and it will be thick.
Pour batter evenly between the two prepared loaf pans. Spread out the tops with a spatula.
Bake for 44-54 mins. or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for 15 minutes, then turn out onto a wire rack to continue cooling.
Cream Cheese Frosting
In a large bowl, with a hand mixer, beat together the cream cheese and butter until smooth.
Add the confectioners' sugar, salt, vanilla, cinnamon, and milk. Mix on low until combined. Scape down the sides if necessary and mix on medium until the icing is light and fluffy.
When loaves are completely cooled, frost the tops of the loaves with an offset spatula or knife and top with *toasted pecans if using. Slice and enjoy. Place the pumpkin loaf in an airtight container in the fridge for up to 5 days. Since the frosting has cream cheese in it, it needs to be refrigerated. See blog post for further storage options.