*Ingredients:*
– 1 3/4 cups all-purpose flour
– 1/2 tsp salt
– 1 tsp baking soda
– 1/2 tsp baking powder
– 1 tsp ground cinnamon
– 1 tsp ground nutmeg
– 1/4 tsp ground cloves
– 1/4 tsp ground ginger
– 1 1/2 cups granulated sugar
– 1/2 cup vegetable oil
– 2 large eggs
– 1 cup canned pumpkin puree
– 1/3 cup water
– 1 tsp vanilla extract
*Instructions:*
1. Preheat your oven to 350°F (175°C). Grease and flour mini loaf pans.
2. In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, cloves, and ginger.
3. In a large bowl, mix together the sugar and oil until well combined. Add the eggs, one at a time, beating well after each addition.
4. Add the pumpkin puree, water, and vanilla extract to the sugar mixture and mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Pour the batter into the prepared mini loaf pans, filling each about 2/3 full.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
8. Allow the loaves to cool in the pans for 10 minutes, then remove them from the pans and cool completely on a wire rack.