Set your oven to 350°F (175°C). Position a rack in the center of the oven.

Grease two 9x5 inch loaf pans with butter, oil, or non-stick spray. For easy removal, line the bottom and long sides with parchment paper strips, leaving overhang like handles.

In a small bowl, mix together ¼ cup sugar and 1 teaspoon cinnamon. Set aside.

In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.

Push the dry ingredients to the sides, creating a well in the center for the wet ingredients.

In a medium bowl, whisk together the pumpkin puree and sugar until the sugar starts to dissolve.

Slowly drizzle in the oil while whisking. This helps emulsify the mixture.

Add the eggs one at a time, whisking well after each addition.

Whisk in the water and vanilla extract until everything is smooth and well combined.

Pour the wet ingredients into the well you created in the dry ingredients.

Using a rubber spatula or wooden spoon, fold the wet ingredients into the dry using broad, gentle strokes. Scrape the bottom and sides of the bowl.

Mix only until you no longer see streaks of dry flour. The batter will be thick and some small lumps are fine. Do NOT overmix.

If using chocolate chips, nuts, or dried fruit, fold them in with 2-3 more gentle strokes.

Pour the batter evenly between the two prepared loaf pans. Each pan should be about ⅔ full.

Sprinkle the cinnamon sugar mixture evenly over the tops of both loaves. This creates a delicious crackly crust.

Place both pans in the center of the oven, leaving a few inches between them for air circulation. Bake for 55-65 minutes.

The bread is done when the tops are domed and deep golden brown, the edges pull slightly away from the pan, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

If the tops are browning too quickly before the centers are done, tent loosely with aluminum foil for the last 15-20 minutes.

Let the loaves cool in the pans on a wire rack for 10-15 minutes. This allows the structure to firm up.

Using the parchment paper handles (or by running a knife around the edges), carefully lift or turn the loaves out onto the wire rack.

Let the loaves cool completely on the rack, about 45-60 minutes, before slicing.

Use a serrated knife for clean slices. Serve plain, with butter, or with a smear of cream cheese.

Divide batter evenly between two greased 9x5 loaf pans. Each pan should be about ⅔ full.

Bake 55-65 minutes at 350°F. One to keep, one to give away!

Halve all ingredients.

Pour batter into single greased 9x5 loaf pan. Bake 50-60 minutes at 350°F.

Divide batter among 4-5 mini loaf pans (5x3 inch). Fill each about ⅔ full.

Reduce baking time to 35-45 minutes. Perfect for holiday gifting!

Line two standard muffin tins with paper liners (makes about 24). Fill cups about ¾ full.

Bake 22-28 minutes at 350°F. Top with streusel before baking for pumpkin muffin shop vibes.

Grease a 10-12 cup bundt pan very well. Pour all batter into prepared pan.

Increase baking time to 60-70 minutes. Test center carefully before removing.

Preheat oven to 350°F.

Position pans in center of oven with space between.

Bake 55-65 minutes. Tent with foil if browning too fast.

Test with toothpick for doneness.

Reduce temperature to 325°F.

Bake 50-55 minutes. Check 5-10 minutes earlier than standard time.

May brown more evenly, watch carefully.

Reduce temperature to 325°F.

Bake 70-75 minutes. Results in extra moist, evenly baked loaves.

Edges won't overbake while center finishes.