Chocolate Chip Pumpkin Bread

3 cups white sugar
1 (15 oz) can pumpkin
1 cup vegetable oil
2/3 cup water
4 eggs
3 ½ cups flour
1 tablespoon cinnamon
1 tablespoon nutmeg
2 teaspoons baking soda
1 ½ teaspoons salt
1 cup miniature chocolate chips
½ cup chopped walnuts

Preheat oven to 350 degrees.
Grease and flour three 1 pound coffee cans or three 9 x 5 loaf pans.
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 cans or pans ½ to ¾ full.
Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

Belinda Cheek
Access Services Coordinator