Chocolate Chip Pumpkin Bread

3 cups white sugar

1 (15 ounce) can pumpkin puree

1 cup vegetable oil

2/3 cup water

4 eggs

3 1/2 cups all-purpose flour

1 tablespoon ground cinnamon

1 tablespoon ground nutmeg

2 teaspoons baking soda

1 1/2 teaspoons salt

1 cup miniature semisweet chocolate chips

    1/2 cup chopped walnuts (optional)

Directions

 Preheat oven to 350 degrees

 Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.

 In a large bowl, 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 1/2 to 3/4 full.

 Bake for 1 hour, or until an inserted knife comes out clean.

 Cool on wire racks before removing from cans or pans.