Pumpkin Chocolate Chip Bread - cooking recipe

Ingredients

15 ounces pumpkin
1 1/2 cups chocolate chips
3 cups sugar
3 1/3 cups all-purpose flour
4 eggs
2 teaspoons baking soda
1 teaspoon ground cinnamon
2/3 cup water
1 cup vegetable oil
1 1/2 teaspoons salt
1 teaspoon ground nutmeg

Preparation

Preheat oven to 350 degrees F. Grease 2 loaf pans, set aside.
In a very large mixing bowl, beat sugar and oil with an electric mixer on medium speed.
Add eggs and beat well, set aside.
In a large bowl, combine flour, baking soda, salt, cinnamon and nutmeg.
Slowly add dry ingredients to wet ingredients in three additions, beating on low speed after each addition just until combined.
Beat in pumpkin and chocolate chips until combined.
Pour evenly into your loaf pans, tap on the counter to remove air bubbles and bake for 55 - 65 minutes, rotating once during the cooking time.
Cool in pans on wire rack for 10 minutes.
Remove from pans and let cool completely.
Store up to 5 days in the refrigerator by wrapping in cellophane.