📖 Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This ensures your bread doesn’t stick and comes out cleanly. I like to use a baking spray with flour already in it for extra insurance.
2. In a large bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt. Make sure there aren't any clumps!
3. In a separate bowl, combine the wet ingredients: 1 cup pumpkin puree (not pumpkin pie filling!), 1/2 cup vegetable oil, 1/4 cup water, 2 large eggs, and 1 teaspoon vanilla extract. Whisk until well combined. The mixture should look smooth and creamy.
4. Pour the wet ingredients into the dry ingredients and stir until *just* combined. Be careful not to overmix. A few lumps are okay. Overmixing develops the gluten in the flour, which can make the bread tough.
5. Optionally, fold in 1/2 cup of chopped nuts (walnuts or pecans work great) or chocolate chips. I'm a chocolate chip kinda gal myself, it just adds a little something extra!
6. Pour the batter into the prepared loaf pan and spread evenly. Giving it a little tap on the counter to release any air bubbles is good practice.
7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 50 minutes. Ovens vary, so it might need a bit more or less time. If the top is browning too quickly, you can tent it with foil.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from sticking and makes it easier to slice. Patience, I know it's hard!
9. Slice and serve. Enjoy with a pat of butter, a dollop of cream cheese frosting, or just as is. Its so good. Trust me.