Line two 8x4 inch loaf pans with parchment paper and grease them lightly. Preheat your oven to 350ºF to ensure it reaches the correct baking temperature by the time you're ready to bake.

In a large mixing bowl, add the all-purpose flour, granulated sugar, baking soda, salt, ground allspice, baking powder, ground nutmeg, ground cinnamon, and ground cloves. Whisk together until the mixture is thoroughly combined and the spices are evenly distributed.

In a separate bowl, whisk together the eggs, canned pumpkin purée, vegetable oil, and water until smooth and well blended. I like to use room temperature eggs for easier mixing and a better batter consistency.

Pour the wet ingredients from Step 3 into the bowl of dry ingredients from Step 2. Stir gently, mixing just until the batter is moistened and there are no large pockets of flour remaining. Avoid overmixing to ensure the bread stays tender.

Pour the batter evenly into the prepared loaf pans. Bake in the preheated 350ºF oven for 50-55 minutes, or until a toothpick inserted in the center of each loaf comes out clean. Keep an eye on the bread toward the end of the baking time to avoid overbaking.

Once baked, let the loaves cool in their pans for about 10 minutes. Then carefully remove them from the pans and transfer to wire racks to cool completely. I find the flavor of pumpkin bread deepens and improves if you let it rest for a few hours before slicing.