Preheat your oven to 350°F (175°C).
Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Make sure they are well combined.
In a separate medium bowl, whisk together the granulated sugar and eggs until smooth.
Then, whisk in the pumpkin puree, vegetable oil, water, and vanilla extract until everything is fully incorporated.
Pour the wet ingredients into the bowl with the dry ingredients.
Using a rubber spatula or wooden spoon, stir the mixture until just combined. Be careful not to overmix; a few streaks of flour are okay. Overmixing can lead to a tough bread.
Pour the batter evenly into the prepared loaf pan.
Smooth the top with your spatula.
Bake for 55-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
If the top starts to brown too quickly, you can loosely tent it with foil.
Let the bread cool in the pan for about 10 minutes before removing it to a wire rack to cool completely.