Preheat the oven to 350°F (175°C). Lightly coat four mini loaf pans or one large loaf pan with oil or nonstick cooking spray.

In a medium mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, baking soda, salt, cinnamon, and nutmeg. Continue mixing until the spices and leavening are evenly distributed.

Pour the vegetable oil and water into the dry mixture, then add the eggs. Stir only until the flour is moistened and the ingredients have come together. Avoid excessive mixing, which may produce a heavier loaf.

Add the pumpkin purée and gently fold it into the batter with a spatula or wooden spoon. Stop mixing once the batter has an even orange color and no visible streaks of dry flour remain.

Distribute the batter evenly among the four prepared mini loaf pans, or transfer the entire mixture to the prepared large loaf pan.

Bake the mini loaves for approximately 30 minutes. For one large loaf, bake for about 55 minutes. The bread is ready when a toothpick inserted into the center comes out clean.

Remove the baked bread from the oven and allow it to rest in the pan for approximately 10 minutes. Carefully turn the loaf or loaves onto a wire rack and leave them to finish cooling before slicing.