Chocolate Pumpkin Bread
3 1/3 cups flour
3 cups sugar
4 tsp pumpkin pie spice
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1 can (15 oz) solid-pack pumpkin
2/3 cup water
2/3 cup canola oil
2 cups (12 oz) semisweet chocolate chips
1 cup sliced almonds, toasted (optional - I leave out)
In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, pumpkin, water and oil. Stir into dry ingredients just until moistened. Stir in chocolate chips (and almonds if you like).
Pour into two regular greased loaf pans (or use 3-4 mini-loaf pans). Bake at 350 for 70-75 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months.