-
Pre-heat the oven to 350° F (175° C / Gas Mark 4)
-
Prepare 2- 9 x 5 inch (24 x 13.5 cm) loaf pans. Lightly grease with butter or oil spray, then line the bottom of each pan with parchment paper. Set aside.
-
Sift the flour, baking soda, baking powder, Kosher salt, cinnamon allspice, and clove into a large mixing bowl. Then whisk the ingredients in the bowl until you see all the spices are evenly mixed in the flour. Add the sugar and whisk together until combined.
-
Make a well in the center of the flour mixture, then add the pumpkin purée, oil, and water. Stir until just combined. Using a rubber spatula or spoon, scrape along the bottom and sides of the bowl to get everything thoroughly mixed.
-
Add the eggs, one at a time, and mix thoroughly with each addition.
-
Pour the batter into the prepared pans, about 3/4 full.
-
Place the bread pans in the oven and bake for one hour, or until a toothpick inserted in the center comes out clean.
-
Cool in pan for 10 minutes on a cooling rack, then remove the pumpkin bread from their pans.
-
Cool on the cooling rack before serving.