Preheat the oven to 350 degrees. Grease 2 9 inch bread pans. Set aside.

In a large bowl, whisk together the flour, sugar, cinnamon, nutmeg, ginger, cloves, baking soda, and salt.

Add the oil, eggs, water, and pumpkin puree. Use a wooden spoon or spatula to gently stir the mixture together until no white streaks remain. At this point, you can stir in any mix-ins, like chocolate chips or chopped nuts, if desired.

Divide the batter evenly between two loaves. Bake for 1 hour or until a toothpick inserted in center comes out clean. Cool in the pans for 10 minutes before removing and cooling completely on a wire rack. Bread can be served warm, but be sure to cool completely before wrapping and storing and/or freezing.