This is a very moist bread and freezes well. You can spice it up as much (or as little) as you like.
In a large bowl, combine both sugars, flour, baking soda, baking powder, salt and spices.
In another bowl, combine egg, pumpkin puree, oil and water.
Add wet ingredients to dry ingredients and mix until combined.
Grease one 9x4 loaf pan and pour the batter into it. (You can also use two mini-loaf pans.)
Bake at 350 for about 45-60 minutes (I baked two mini-loaf pans for 39 minutes), or until a toothpick inserted in the middle comes out clean.
Let cool for about 5 minutes.
Take out of the pan and wrap the loaf (loaves) in aluminum foil. (This is what makes it so moist.)
Let it cool completely.
Recipe from Kitchen Nostalgia (kitchennostalgia.com)