At Burchell's White Hill Farmhouse Inn in Minden, Nebraska, Bob and Linda Ard make this moist, spiced bread with homegrown heirloom pumpkins, but this version of their recipe use the canned puree.
Grease the bottom and 1/2 inch up sides of two 9x5x3-inch, three 8x4x2-inch, or four 7-1/2x3 1/2x2-inch loaf pans; set aside. In a large mixing bowl, beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.
In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, ginger and cloves. Alternately add flour mixture and the water to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. If you like, stir in raisins and walnuts. Spoon batter into the prepared pans.
Bake in a 375° oven for 55 to 60 minutes for the 9x5-inch loaves; 40 to 45 minutes for the 8x4-inch loaves; or 35 to 40 minutes for the 7-1/2x3 1/2-inch loaves or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing.