1 (15-ounce) can pumpkin puree ▢4 eggs ▢1 cup vegetable oil ▢⅔ cup water ▢3 cups sugar ▢3½ cups all-purpose flour ▢2 teaspoons baking soda ▢1½ teaspoons salt ▢1 teaspoon ground cinnamon ▢1 teaspoon ground nutmeg ▢½ teaspoon ground cloves ▢¼ teaspoon ground ginger Topping: ▢3 tablespoons sugar ▢½ tablespoon ground cinnamon
Preheat the oven to 325°F. Grease and flour two 5×9-inch loaf pans.
In a large bowl, mix pumpkin puree, eggs, oil, water, and sugar until well blended.
In a separate bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Combine dry ingredients with the pumpkin mixture and stir until just blended. Pour evenly into the prepared pans.
Topping Combine sugar and cinnamon and mix well. Sprinkle topping evenly over the top of both loaves.
Tent with foil and bake for 75–80 minutes, or until an inserted toothpick comes out clean. Serve warm, or let cool before serving