1-Preheat the oven to 350℉: Preheat the oven to 350℉. Lightly grease and flour a 1-pound (8.5 x 4.5-inch) loaf pan. A 9×5-inch loaf pan also works great. Set aside.
2-Stir together the flour, baking soda, baking: Stir together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice in a bowl.
3-With an electric stand or hand mixer,: With an electric stand or hand mixer, cream together the butter, oil, and sugar until light and fluffy.
4-Add the pumpkin puree and eggs: Add the pumpkin puree and eggs. Mix until combined. Scrape bowl.
5-Add the flour mixture and mix until: Add the flour mixture and mix until just combined. (It’s ok if it looks lumpy.)
6-Add the water and mix on low: Add the water and mix on low for 10 seconds.
7-Then increase to medium speed and mix: Then increase to medium speed and mix for another 10 seconds, until just barely smooth. Do not over-mix.
8-Pour the pumpkin batter into the prepared: Pour the pumpkin batter into the prepared loaf pan. Spread evenly with a spatula.
9-Bake at 350℉ for 60-65 minutes, or: Bake at 350℉ for 60-65 minutes, or until a toothpick comes out clean or with a few moist crumbs from the center.
10-Allow pumpkin loaf to cool for at: Allow pumpkin loaf to cool for at least 10 minutes before inverting; then cool completely on a wire rack.