Ingredients:

1 tsp Pure vanilla extract

1/2 cup Canola Oil

1/2 teaspoon Cinnamon ground

1/4 tsp Allspice

1/4 tsp Cloves ground

1/4 tsp Ginger ground

1/4 tsp Salt

2 large Egg at room temperature

2 3/4 oz Water

3/4 tsp Baking soda

4 oz Toasted Walnuts chopped

9 oz Pumpkin Puree

10 oz Unbleached flour

10 1/2 oz Sugar

Method:

Preheat the oven to 350 degrees and position an oven rack in the center. 

Lightly coat a 9 by 5 inch loaf pan with melted butter or high heat canola oil spray and line it with a piece of parchment paper that extends 1 inch beyond the edge of both sides of the pan. 

In a large bowl, whisk together the flour, baking soda, cinnamon, allspice, cloves, ginger, and salt until throughly blended. 

In a medium bowl, whisk together the eggs and water. Add the sugar and blend well. Add the pumpkin puree, vegetable oil, and vanilla extract and blend well.

Add the pumpkin mixture to the dry ingredients and whisk until blended and smooth. Add the walnuts and stir until they are evenly distributed. 

Use a spatula to scrape the batter into the prepared loaf pan and level the top.

Bake 55 to 65 minutes, until the bread is firm to the touch and a toothpick inserted into the center comes out clean. 

Transfer to rack to cool completely. To serve, cut into 1/2-inch thick slices by sawing gently with a serrated knife. 

Any leftovers should be wrapped in plastic and stored at room temp for up to 2 days, or in the fridge for up to 4 days.