Pumpkin Bread

Now, I know what you are thinking.  Pumpkin?  Isn't it spring?  But, I could eat pumpkin stuff all year round! And I do! So hence, why you get this little beaut.  It is from Mel's Kitchen Cafe.  Another fabulous blog that is a must!  Enjoy!

Pumpkin Bread
2 ½ cups white flour
1 cup whole wheat flour
3 cups granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1 (15 oz.) can pumpkin puree (not pie filling)
1 cup canola or vegetable oil (I used half oil and half applesauce)
4 large eggs
2/3 cup water
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans or three 8×4-inch loaf pans.  In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.  In a medium bowl, whisk together canned pumpkin, oil, eggs and 2/3 cup water until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain. Stir in chocolate chips.  Pour batter in prepared pans.  Bake the bread for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.  This bread freezes beautifully. After cooling, wrap the bread in a layer of plastic wrap and then a layer of tin foil. Freeze for up to 2 months.