Heat the oven to 350°F (175°C) and grease three standard 9 x 5-inch loaf pans. Place the pans where they will be easy to fill evenly once the batter is mixed.

In a very large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves. Break up any pockets of flour or spice so the finished loaves bake with even seasoning.

In another bowl, whisk the eggs, pumpkin, water, and oil until the mixture looks evenly blended. Make sure the eggs are fully incorporated before adding the wet ingredients to the dry ingredients.

Pour the wet mixture into the dry ingredients and stir just until no dry flour remains. Do not overmix, because excessive stirring can make the quick bread less tender.

Divide the batter evenly among the three prepared loaf pans. For especially consistent loaves, portion the batter by weight or use a measuring cup to distribute it equally.

Bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the tops brown before the centers are finished, loosely tent the pans with foil during the final part of baking.

Let the loaves cool in their pans for about 10 minutes, then remove them and place them on wire racks. Cool completely before slicing for the cleanest pieces and best texture.