Chocolate Chip Pumpkin Bread
3 C. white sugar
1 (15 oz.) can pumpkin puree
1 C. vegetable oil
2/3 C. water
3 ½ C. all-purpose flour
1 T. ground cinnamon
1 T. ground nutmeg
2 t. baking soda
1 ½ t. salt
1 C. miniature semisweet chocolate chips
½ C. chopped walnuts (optional)
Preheat oven to 350°F (175° C). Grease and flour three 9X5 inch loaf pans.
In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill pans ½ to ¾ full.
Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from pans.