Pumpkin Chocolate Chip Bread

• 2 cups sugar
• ¾ cup vegetable oil
• 4 eggs, beaten
• 16 oz. can pumpkin (2 cups)
• ~2/3 cup water (depending on humidity)
• 3 ½ cups flour (GF for gluten free)
• 2 tsp baking soda
• 2 tsp salt
• 1 tsp nutmeg
• 1 tsp allspice (optional)
• 1 tsp cinnamon
• ½ tsp cloves
• 2 cups chocolate chips (for dairy free, use DF chocolate chips)

Cream sugar and oil together. Add eggs and pumpkin, mix well. Sift dry ingredients, add alternately with water as needed. Pour into 2 well greased & floured 9 x 5 loaf pans. Bake at 350 for 1+ hours. Alternately, makes 24 muffins.