Preheat oven to 325℉.
In a large bowl, whisk together the 1 ½ cups flour plus 2 tbsp flour, 1 ½ cups granulated sugar, 1 tsp baking soda, ¼ tsp baking powder½ tsp salt½ tsp ground cloves, ½ tsp ground nutmeg and ½ tsp ground cinnamon.
1 ½ cups flour, 2 tbsp flour, 1 ½ cups granulated sugar, 1 tsp baking soda, ¼ tsp baking powder, ½ tsp salt, ½ tsp ground cloves, ½ tsp ground nutmeg, ½ tsp ground cinnamon
In a medium bowl, combine the ½ cup vegetable oil, ½ cup water, 1 cup canned pumpkin, and 2 eggs with a silicone spatula until the ingredients are evenly mixed.
½ cup vegetable oil, ½ cup water, 1 cup canned pumpkin, 2 eggs
Make a well in the center of the dry ingredients. Pour the wet ingredients into the well, and fold in with a silicone spatula just until evenly combined.
Fold in the ½ cup dried cranberries and/or ½ cup walnuts if you choose to use them
½ cup dried cranberries, ½ cup walnuts
Spray a 9x5 inch loaf pan with nonstick baking spray with flour in it (such as Pam Baking Spray in the blue can), or coat the pan with shortening and then dust with flour.
Pour the batter into the prepared pan. Gently shake the pan to even out the batter.
Bake at 325℉ for 75 to 90 minues, until a baking thermometer inserted into the center comes out red, or a toothpick comes out without any wet batter on it.
Let the pan cool on a rack for 20 minutes before removing the loaf from the pan. Continue to let the loaf cool on the rack.
