Super-moist Pumpkin Bread

I think that I hit one out of the park the other evening with a new pumpkin bread recipe. My daughter has been totally addicted to it! It took me awhile to find the right recipe. So many of them had four Simply Recipes and adapted it a little bit. We are almost done with our loaf--I am sure my daughter will be asking for another!
eggs and I had a hard time finding one that would work with how we bake. I finally found one on

Ingredients

1 1/2 cups flour
1/2 tsp salt
1/4 cup organic cane sugar
1 tsp baking soda
1 1/4 cup pumpkin puree
1/4 cup maple syrup
1/4 cup olive oil
2 eggs, beaten
1/4 cup water
1 1/2 tsp cinnamon
1/2 tsp allspice

Directions

Preheat your oven to 350 F. Grease loaf pan very well with butter. Grab two mixing bowls. Sift together first 4 ingredients in one bowl. Mix the rest of the ingredients in the other bowl. Next, add your wet mixture to your dry mixture and combine until just mixed. Bake about 50-60 minutes. To test, poke with a toothpick. When the toothpick comes out clean, the bread is finished. Let it cool a little bit and then turn out.

The resulting loaf was nice and moist! While the loaf was baking, it smelled a little eggy. However, you do not pick up the eggs in the flavor! A nice fall loaf!