2cups (16 oz) (a little over 1 can)solid pack pumpkin puree(NOT pumpkin pie filling)
1cup (240 g)vegetable or canola oil
3cups (600 g)granulated sugar
¾cup (180 g)water
4largeeggs, at room temperature
Preheat oven to 350°. Grease three small (8½ by 4½-inch) loaf pans (see notes below for muffins).
Measure flour, sugar, baking soda, salt, and all spices into a large bowl. Stir to blend.
Add pumpkin puree, water, oil, and eggs. Beat until well combined.
Pour batter into prepared pans. Bake for approximately one hour, or until toothpick inserted into center of loaves comes out fairly clean (a few moist crumbs is okay).
*For muffins, place cupcake liners into two 12-cup muffin pans. Scoop batter into liners about 3/4 full. Bake for about 25-30 minutes, or until muffin springs back when lightly touched. **To freeze bread or muffins, freeze bread or muffins whole, wrapped in plastic wrap, or cut bread into slices. Wrap in plastic wrap and store in ziptop bag for about 2-3 months. To thaw, remove as many slices as needed and leave on counter until completely thawed (still wrapped), about an hour. OR, toast directly from frozen (may take a couple of cycles in a toaster).