Preheat your oven to 350 degrees F (175 degrees C). Lightly grease two standard 9x5-inch loaf pans and line the bottoms with parchment paper for easy release.

In a large mixing bowl, whisk together the all-purpose flour, baking soda, fine sea salt, cinnamon, nutmeg, cloves, and ginger until thoroughly combined.

In a separate medium bowl, whisk together the granulated sugar, light brown sugar, vegetable oil, eggs, pumpkin puree, and water until completely smooth.

Pour the wet pumpkin mixture into the bowl with the dry flour mixture. Gently fold together with a rubber spatula just until no dry pockets of flour remain.

Divide the batter evenly between the two prepared loaf pans and smooth the tops gently with the spatula.

Bake on the center oven rack for 55 to 65 minutes, or until a wooden tester inserted into the center of each loaf comes out clean or with a few moist crumbs.

Cool the loaves in their pans set on a wire cooling rack for 15 minutes, then run a thin knife around the edges, invert onto the rack, and cool completely before slicing.