In large mixing bowl, cream sugar and oil together (I use my Kitchen Aid mixer).
Add eggs and pumpkin. Combine well.
In separate bowl, combine dry ingredients and mix well (If I'm pressed for time, I skip this step and add the spices to the wet mixture, mixing that well.).
Add flour mixture to pumpkin mixture, alternately with water. Mix well, scraping sides and bottom to incorporate all ingredients.
Grease and flour 2, 9x5 loaf pans. Divide batter and pour into loaf pans. Bake at 350 degrees for 45 minutes. Cook times vary. I usually check after 30 minutes or when the bread begins smelling yummy to test for doneness using a toothpick or sharp knife.
Pour into muffin tins or mini loaf pans instead of large loaf pans, if desired. Adjust accordingly. Cook times will be less in smaller pans. I often double or triple this recipe, making more to freeze and share!