Prepared several loaves for the gathering this year due to the wonderful compliments I received previously!

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In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
In another large bowl, combine the sugar and vegetable oil. Beat in the eggs, one at a time, until well blended.
Stir in the water, pumpkin puree, and vanilla extract until the mixture is smooth.
Gradually add the dry ingredients to the pumpkin mixture, stirring just until blended. Be careful not to overmix.
Divide the batter evenly between the prepared loaf pans.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
Let the loaves cool in the pans for about 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
Variations & Tips
For a nutty twist, add a cup of chopped walnuts or pecans to the batter. If you have chocolate lovers in the house, try folding in a cup of chocolate chips. For a healthier version, substitute half of the all-purpose flour with whole wheat flour and reduce the sugar to 2 cups, adding a half cup of applesauce for moisture. To make it dairy-free, use coconut oil instead of vegetable oil and add in your favorite plant-based milk if the batter seems too thick.
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