A moist, flavorful pumpkin bread that’s perfect for fall, combining warm spices and rich pumpkin flavor in every slice.

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Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
In a large bowl, beat the sugar and oil together until well combined. Add the eggs one at a time, beating well after each addition.
Mix in the pumpkin puree, water, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For added texture, stir in 1/2 cup of chopped nuts or chocolate chips.
Pumpkin bread can be wrapped and stored at room temperature for up to 3 days or frozen for longer storage.
Use fresh pumpkin puree for a more natural flavor if desired.