Pumpkin Chocolate Chip Bread

2 1/2 cups white flour

1 cup whole wheat flour

3 cups granulated sugar

2 tsp baking soda

2 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp salt
1 (15 0z) can pumpkin puree (NOT pie filling)

1 cup canola or vegetable oil

4 large eggs
2/3 cup water

1 cup chocolate chips

Preheat oven to 350 degrees. Grease two 9x5 loaf pans or three 9x4 loaf pans. (I did several smaller pans, as many as I could until the batter was gone.) In a large mixing bowl, mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together. Set aside. In another large mixing bowl, whisk together, canned pumpkin, oil, eggs and water until well combined. Stir in dry ingredients just until moistened and no dry streaks remain. Stir in chocolate chips. Pour batter into prepared pans. Bake for 60 or 70 min (35 min for mini pans), or until an inserted toothpick comes out clean. Remove from oven and let sit for 10-15 min. Run a knifearound edges and flip over and continue cooling on a wire rack.

I got this recipe from Mel's Kitchen Cafe and she claims that the bread is best after it has cooled completely and is even better the next day. They are so yummy!