Spicy Pumpkin Bread

Preheat the oven to 350°F (175°C). Grease two loaf pans or one large rectangular baking pan.

Combine sugar and vegetable oil in a large mixing bowl, stirring until well blended.

Add the beaten eggs to the sugar-oil mixture and stir until fully incorporated.

Stir in the canned pumpkin until the mixture is smooth and evenly combined.

In a separate bowl, whisk together flour, baking soda, salt, cloves, cinnamon, allspice, and nutmeg.

Gradually add the dry ingredient mixture to the wet ingredients, alternating with the water and beginning and ending with the dry ingredients. Stir until just combined; do not overmix.

Pour the batter evenly into the prepared pans, filling each about two-thirds full.

Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.

Remove the bread from the oven and allow it to cool in the pans for 10 minutes.

Turn the loaves out onto a wire rack to cool completely before slicing and serving.