Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, combine the canned pumpkin puree, sugar, vegetable oil, water, and eggs. Mix until well combined and smooth.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
Gradually add the dry ingredient mixture to the pumpkin mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.
If desired, fold in chopped nuts or chocolate chips for added texture and flavor.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for approximately 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the pan from the oven and allow the pumpkin bread to cool in the pan for about 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.
ADVERTISEMENT
