Ingredients

• 1 (15-ounce) can pumpkin puree
• 4 large eggs
• 1 cup vegetable oil
• ⅔ cup water
• 3 cups white sugar
• 3 ½ cups all-purpose flour
• 2 teaspoons baking soda
• 1 ½ teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ¼ teaspoon ground ginger

Instructions

1. Gather all of the ingredients. Preheat the oven to 350°F (175°C). Grease and flour two 9x5-inch loaf pans.
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
3. In another bowl, combine the pumpkin puree, eggs, vegetable oil, water, and sugar, mixing until smooth and evenly blended.
4. Add the dry ingredients to the pumpkin mixture and stir just until everything is incorporated. Avoid overmixing.
5. Divide the batter evenly between the prepared loaf pans.
6. Bake for about 50 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
7. Let the loaves cool before slicing and serving.

• Stir the batter only until the flour disappears to help keep the bread tender.
• Allow the loaves to cool for about 10 minutes in the pans before transferring them to a wire rack.
• For the cleanest slices, let the bread cool completely before cutting.
• The flavor becomes even more developed after sitting overnight.

• 1 cup semisweet chocolate chips
• 1 cup chopped toasted pecans
• ½ cup semisweet chocolate chips and ½ cup chopped toasted pecans

• Room temperature: Up to 4 days in a cool, dry place.
• Refrigerator: Up to 1 week.