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Preheat your oven to 350°F.
In a bowl, combine the flour, sugar, baking soda, cinnamon, salt, baking powder, nutmeg and cloves. Whisk together until well combined.
In another bowl, whisk together the eggs, pumpkin, oil and water.
Stir the flour mixture into the egg mixture until just moistened. If adding walnuts and raisins, gently fold them in last.
Pour the pumpkin mixture into a greased 9x5-inch loaf pan.
Bake until a toothpick inserted into the center of the loaf comes out clean, 65 to 70 minutes.
If the toothpick tester comes out with crumbs or wet batter, continue cooking in 5-to-10-minute increments, testing the bread until the toothpick comes out clean.
Let the bread cool in the pan for 10 minutes, then remove it from the pan, and let it rest on a wire rack until cool.