Preheat the oven to 350 degrees F/ 180 degrees C.
In a large bowl, combine the flour, baking powder, salt, ground cloves, and orange zest. I use a whisk to mix these ingredients, break up any clumps and fluff up the flour—set aside.
2 ¼ cups spelt flour, 3 teaspoons baking powder, ½ teaspoon salt, ½ teaspoon ground cloves, 1 tablespoon orange zest
The flour will smell deliciously orangy from the zest with a hint of cloves aroma, but you won't see any zest or spices anymore.
In a blender, add the diced oranges and maple syrup. Blend until pureed and well combined—it's okay if you see a few strings from the oranges.
1 cup packed diced oranges, 1 cup maple syrup
Transfer the pureed orange-maple syrup mixture into the reserved flour bowl. Stir to combine, and then add the beaten eggs and melted butter.
3 eggs, 1 cup butter
Stir everything using a whisk until well combined, and you get a beautiful light orangy batter. The batter will be wet but airy and fluffy.
Coat the inside of the loaf pan with butter, then shake in a bit of flour (coating all sides), and tap out the excess.
Pour the batter into the prepared pan. You can use a spatula to spread it out evenly.
Bake in the center of the oven for 50 to 60 minutes, or until the top is golden brown, the loaf is springy to the touch, and a cake tester (or toothpick) inserted in the center comes out clean.
Cool completely before removing from the pan.