Begin by preheating your oven to 350°F (175°C). While the oven is heating, grease either 4 mini loaf pans or 1 large loaf pan with a bit of oil or nonstick spray to prevent sticking later on.

In a medium-sized bowl, whisk together the flour, granulated sugar, baking soda, table salt, ground cinnamon, and ground nutmeg. This mixes the leavening agents and spices evenly into the flour, ensuring a consistent flavor throughout the bread.

Add the vegetable oil, eggs, and water to the bowl of dry ingredients. Stir until the mixture is just combined and all the flour mixture is moistened, but be careful not to overmix as this can make the bread dense.

Gently fold in the pumpkin puree using a spatula or wooden spoon. Mix just until the batter is uniformly orange and no streaks of flour remain. I like to be gentle at this stage to keep the bread tender.

Evenly divide the batter among your prepared mini loaf pans or pour all of it into your large loaf pan. Place the pans in the preheated oven. Bake for about 30 minutes if making mini loaves or around 55 minutes for a large loaf, until a toothpick inserted into the center comes out clean.

Remove the baked loaves from the oven and let them cool in the pans for about 10 minutes. Then, turn them out onto a wire rack to finish cooling before slicing. Enjoy your homemade pumpkin bread! For an extra treat, I sometimes serve it with a pat of butter while it's still warm.