Instructions

1. Preheat oven to 350 degrees F. Grease two 9x5x3 inch loaf pans (I usually use coconut oil to grease the pans).
2. In a large mixing bowl, beat oil and sugar on medium speed, until combined (scrape downsides, if necessary), then add the eggs and mix until combined.
3. In a separate large mixing bowl, combine evenly flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Add the flour mixture to the sugar/oil mixture in 1/2 cup scoops and alternately add the 2/3 cup of water until fully incorporated. Add pumpkin puree until combined (you may need to use a baking spatula to scrape down the sides and the bottom of the mixing bowl so that the pumpkin puree fully incorporated). Divide batter evenly into both prepared loaf pans.
4. Bake in preheated oven for 1 hour *see note below on baking time. When the loaves are done, take out and allow to cool in pans for 10 minutes, carefully remove from pans and allow to cool completely on wire racks. If you used chocolate chips as a topping, they will be warm and melty, I suggest using a couple of silicone spatulas to remove the loaves carefully. Serve warm with some Vanilla Coconut Icing!