Preheat your oven to 350°F (175°C). Grease and lightly flour two 9x5-inch loaf pans.

In a large bowl, combine pumpkin purée, eggs, oil, water, and sugar. Whisk until smooth.

In another bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined — don’t overmix!

Divide the batter evenly between the prepared pans. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

Let the loaves cool in the pans for 10 minutes, then transfer to a rack to cool completely.