Best Pumpkin Bread

unsalted butter (for the pans)

3 1/2 c all-purpose flour

3 cups sugar

1 c vegetable oil

4 large eggs, lightly beaten

one 15-ounce can pure pumpkin puree

2 tsps fine salt

2 tsps baking soda

1 tsp baking powder

1 tsp cloves

1 tsp ginger

2 tsp cinnamon

2/3 c water

1.  Preheat oven to 350 degrees F.  Butter and flour two 9x5 loaf pans.

2.  Whisk together the sugar and oil in a large bowl until well combined.  Whisk in the eggs and pumpkin until combined.

3.  Combine the flour, salt, baking soda, baking powder, spices in a medium bowl and whisk until well combined.  Add wet ingredients, mix well.

4.  Divide the batter between the two pans.  Bake until cake tester comes out clean and the loaves are golden brown, about an hour and twenty minutes (start checking for doneness at 1 hour).  Let the loaves cool in the pans on a wire rack for 10 minutes.  Remove from the pans and let cool completely, about an hour.