Pumpkin Bread - updated!

I’ve tweaked my pumpkin bread recipe a little bit - the batter doesn’t get as lumpy, the loaves come out of the pans better, and it now has a pretty (but optional) cinnamon stripe!

Pumpkin Bread 
Dry:
3 cups granulated sugar (can sub in up to 1 cup brown sugar)
3.5 cups all-purpose flour (can sub in up to 1 cup whole wheat flour)
1 tsp cinnamon
1 tsp freshly grated nutmeg
1/2 tsp allspice
2 tsp baking soda
1/2 tsp baking powder
1.5 tsp table salt
 
Wet:
1 15oz can pumpkin puree
2/3 cup water
1/2 cup vegetable oil
4 eggs
1/2 tsp vanilla
 
Pans:
softened butter, about 2 Tbsp
1 Tbsp cinnamon*
4 Tbsp granulated sugar*
 
1. Preheat the oven to 350 degrees F. Brush the softened butter onto the sides and bottom of 3 8"x4" loaf pans (you can use other size loaf pans, but your bake time and yield will be different). Combine the 1 Tbsp cinnamon and 4 Tbsp sugar in a small bowl and coat the buttered pans with the cinnamon-sugar. You'll use maybe half of it for this - save the rest for later!

 
2. In a LARGE bowl, whisk all the dry ingredients together.
 
3. Add all the wet ingredients to the bowl of dry ingredients and mix well. A few small lumps are fine, but you don't want big ones.
 
4. Distribute half of the batter evenly between the three loaf pans. *Sprinkle the remaining cinnamon sugar evenly over the batter. (If you have some leftover, that's fine - I see cinnamon toast in your future!) Pour the remaining batter into the pans.
 
5. Bake for 45-55 minutes, rotating pans about halfway through. They're done when a toothpick inserted deep into the center comes out clean. Let cool in pans on a rack for 10-15 minutes before removing the loaves from their pans to keep cooling.
 
*Note: the cinnamon-sugar stripe in the middle is completely optional. If you don't want to do it, just make a smaller quantity of the cinnamon-sugar for lining the pans, keeping the 1 part cinnamon to 4 parts sugar ratio (changing the ratio makes the loaves more likely to stick to the pans!).