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**Chocolate Chip Pumpkin Bread**

I have been making this recipe for years. It makes wonderful gifts. I bake mine in coffee cans, but you can use mini loaf pans or regular loaf pans! Wrap in colorful cellophane with pretty ribbon!





List of Ingredients



• 3 cups white sugar
  
• 1 (14 oz.) can pumpkin
  
• 1 cup vegetable oil
  
• 2/3 cup water
  
• 4 eggs
  
• 3-1/2 cups all-purpose flour
  
• 1 Tbsp. ground cinnamon
  
• 1 Tbsp. ground nutmeg
  
• 2 Tbsp. baking soda
  
• 1-1/2 tsp salt
  
• 1 (6oz.) package Mini Semisweet Chocolate Chips
  
• 1/2 cup walnuts, chopped
  






Instructions



1. In large bowl, combine sugar, pumpkin, oil, water, and eggs; beat until smooth.
   
2. Blend in flour, spices, baking soda, and salt.
   
3. Fold in chips and nuts.
   
4. Grease and flour 3-1 lb. coffee cans or 3-9-inch X 5-inch loaf pans. Fill cans 1/2 to 3/4 full.
   
5. Bake at 350* for 1 hour or until a clean knife inserted into center comes out clean.
   
6. Cool on wire racks before removing from can/pan.
   
7. Wrap in cellophane once completely cooled.
   
8. To freeze: wrap in cellophane, then foil and place in a Zip-Loc Freezer Bag.