A moist and flavorful pumpkin loaf with a perfect blend of spices, ideal for any occasion.
Preheat your oven to 350°F (175°C) and grease a loaf pan.
Greasing the pan ensures the loaf doesn't stick and comes out easily.
In a mixing bowl, whisk together the brown sugar and eggs until smooth.
Whisking well at this stage helps incorporate air for a lighter loaf.
Add the pumpkin puree and water to the sugar mixture and mix until combined.
Ensure the pumpkin puree is evenly mixed for consistent flavor.
In a separate bowl, combine the flour, salt, baking soda, clove, nutmeg, cinnamon, and allspice.
Sifting the dry ingredients together helps avoid lumps.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Avoid overmixing to keep the loaf tender.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 1 hour, or until a toothpick inserted in the center comes out clean.
Check the loaf at 50 minutes to ensure it doesn't overbake.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
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