### Instructions
1. **Preheat & Prep:** Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper.
2. **Whisk Dry Ingredients:** In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, cloves, nutmeg, and salt until well combined.
3. **Combine Wet Ingredients:** In a separate medium bowl, whisk together the eggs, pumpkin, vegetable oil, and water until smooth.
4. **Marry Wet & Dry:** Pour the wet ingredients into the dry ingredients. Stir with a spoon or spatula until just combined. Be careful not to overmix! A few lumps are okay.
5. **Pour & Bake:** Pour the batter into your prepared loaf pan and spread evenly. Bake for 60-70 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
6. **Cool:** Let the bread cool in the pan on a wire rack for 10-15 minutes before inverting it onto the rack to cool completely.
### Short Tips
* **Don’t Overmix!** Overmixing will lead to a tough, dry bread. Mix until just combined.
* **Spice It Up:** Want more spice? Add an extra pinch of cinnamon, nutmeg, or even a tiny bit of ginger.
* **Add-Ins:** Feel free to stir in 1/2 cup of chopped nuts (pecans or walnuts are great!) or chocolate chips for an extra treat.
* **Storage:** Store leftover pumpkin bread tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes beautifully!
* **Serving Suggestion:** Enjoy a slice plain, with a smear of cream cheese, or a drizzle of maple syrup. Perfect with a cup of coffee or tea!
