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1
Preheat oven to 350u00b0F. Grease or spray with nonstick spray three 9-inch loaf pans or three 8-inch loaf pans, or seven 5-inch mini loaf pans.
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2
In a medium bowl, whisk flour, baking soda, cinnamon, baking powder, cloves, nutmeg, allspice, and salt.
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3
In a large bowl mix together sugar and oil. Beat eggs lightly with a fork and whisk into sugar and oil. Stir in pumpkin until well-combined.
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4
Mix in the flour mixture until no more streaks of flour can be seen. Gradually mix in the water.
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5
Divide batter evenly among the loaf pans: 2 1/3 cups batter in each of the three 9-inch or 8-inch pans, or 1 cup batter in each of the seven 5-inch mini pans.
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6
Bake as follows: 45-50 minutes for the 9-inch pans, 55-60 minutes for the 8-inch pans, 30-32 minutes for 5-inch pans. Bread will begin to pull away from sides of pan and a toothpick inserted just off-center will come out clean. It is normal for the bread to have a small crack down the center.
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7
Let cool in pans 10 minutes, then remove bread from pans and allow to cool completely on wire racks.
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8
Whisk all the glaze ingredients except nuts, and pour over completely cooled bread. Sprinkle with nuts, if desired. Store wrapped, at room temperature.
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9
Pumpkin bread freezes well. Wrap unglazed bread in plastic wrap, then aluminum foil or a gallon size zipper bag and freeze. Do not freeze glazed bread.
