Preheat the Oven:

Set your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing it or lining it with parchment paper to ensure easy removal of the bread.

Combine the Dry Ingredients:

In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Once combined, set this mixture aside.

Blend Sugars and Oil:

In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until the mixture becomes smooth and well combined.

Incorporate Eggs and Pumpkin:

Add the eggs, one at a time, into the sugar-oil mixture, beating thoroughly after each addition. Mix in the pumpkin puree until the batter is smooth and uniformly blended.

Integrate Dry Ingredients and Water:

Gradually add the dry ingredient mixture to the wet ingredients, alternating with the water. Begin and end with the dry mixture, stirring just until incorporated. Be cautious not to overmix. Gently fold in the walnuts, if you choose to include them.

Bake the Bread:

Transfer the batter into the prepared loaf pan, smoothing the surface evenly. Place it in the oven and bake for 60-70 minutes, or until a toothpick inserted into the center emerges clean.

Cool the Bread:

Allow the bread to cool in the pan for approximately 10 minutes. Then, carefully move it to a wire rack to cool completely before slicing and serving.