📖 Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. Pro Tip: I use baking spray with flour in it for the best results.
2. In a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Make sure there aren't any clumps of baking soda. That's not a fun surprise!
3. In a separate bowl, combine the wet ingredients: pumpkin puree, oil, eggs, water, and vanilla extract. Whisk until well combined. I use an electric mixer for this, but a good old-fashioned whisk works just fine too.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix! Overmixing leads to a tough bread. A few lumps are okay. Seriously, it's okay!
5. Pour the batter into the prepared loaf pan and spread evenly. I like to give it a little tap on the counter to release any air bubbles.
6. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 50 minutes; ovens vary. If the top is browning too quickly, you can loosely tent it with foil.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents it from sticking and breaking.
8. Slice and serve. Enjoy on its own, or with a pat of butter or a smear of cream cheese. Store leftover in an airtight container at room temperature or in the fridge to extend the life of the loaf.