Step 1

Preheat oven to 350ºF. Grease 2 standard (8.5 x 4.5-inch) loaf pans (or 4 to 5 mini loaf pans depending on what size you are using — don’t fill pans higher than 2/3 full) with butter or non-stick spray.

Step 2

Using a stand mixer or hand mixer or simply a whisk (my preference!) beat sugar and oil together until blended. Add eggs one at a time mixing after each addition. Add pumpkin purée and water and mix until blended.

Step 3

Add the flour, baking soda, salt, cinnamon, nutmeg, cloves (if using), and allspice (if using). Whisk only until just incorporated. Pour batter into prepared pans.

Step 4

Bake for about an hour (if using standard loaf pans) but start checking for doneness after 45 minutes — the loaves are done when the center springs back when touched. Note: When using the small pans, the loaves should be done in under 45 minutes. Start checking after 30 minutes.

Step 5

Let cool 15-20 minutes in pan; then transfer to a cooling rack to continue cooling before cutting and serving.