Design Eat Repeat

3 In a medium sized bowl, whisk together the dry ingredients. This includes the all-purpose flour ([adjustable]1 ¾[/adjustable] cups), granulated sugar ([adjustable]1[/adjustable] cup), light brown sugar ([adjustable]½[/adjustable] cup), baking soda ([adjustable]1[/adjustable] teaspoon), baking powder ([adjustable]½[/adjustable] teaspoon), cinnamon ([adjustable]1[/adjustable] teaspoon), pumpkin pie spice ([adjustable]2[/adjustable] teaspoons), and salt ([adjustable]½[/adjustable] teaspoon). 
11 To the bowl of dry ingredients, add the wet ingredients. This includes the canned pumpkin ([adjustable]15[/adjustable] ounces), eggs ([adjustable]2[/adjustable] large), vanilla extract ([adjustable]1[/adjustable] teaspoon), vegetable oil ([adjustable]½[/adjustable] cup), and water ([adjustable]¼[/adjustable] cup). Stir until smooth.
4 Grease an light-colored metal 8.5x4.5" (taller loaf) or 9x5" loaf pan (shorter loaf), then line with parchment paper. Pour batter into pan, leaving at least 1-inch of space at the top.If using the 8.5x4.5" loaf pan (or smaller), there will be leftover batter which you can bake it into a few muffins, mini loafs, or use with the help of a parchment sling overhang (to keep the batter in when it rises). * See notes section below for more information on varying loaf pan sizes.
5 Read these baking instructions carefully! Bake at 350°F for 1 hour and 15 minutes total, but after 45 minutes, tent a piece of foil on top to prevent the top from overbrowning. This will allow the inside to finish baking without overbaking the top.* Because ovens bake differently, use a toothpick or skewer to check for doneness around 60 minutes. If you're using a dark metal pan, you will want to check for brownness earlier around the 30 minute mark. You will also likely not need to bake for the full 1 hour and 15 minutes. 
10 After allowing the bread to fully cool, cut into thick slices and enjoy!