Ingredients
3 cups white sugar
1 (15 oz) can pumpkin puree
4 large eggs
1 cup vegetable oil
1.67 cup water
3.5 cups all-purpose flour
1 tbsp ground cinnamon
1 tbsp ground nutmeg
2 tsp baking soda
1.5 tsp salt
1 cup mini semisweet chocolate chips
0.5 cup chopped walnuts
Directions
1
Preheat your oven to 350°F (175°C). Grease and flour three 9x5-inch loaf pans or three empty 16-ounce coffee tins.
2
In a large bowl, combine sugar, pumpkin puree, eggs, oil, and water. Use an electric mixer to blend until smooth.
3
Mix in the flour, cinnamon, nutmeg, baking soda, and salt until well combined.
4
Fold in the chocolate chips and walnuts gently.
5
Divide the batter evenly among prepared pans, filling each about 1/2 to 3/4 full.
6
Bake for around 1 hour or until a knife inserted in the center comes out clean.
7
Let the bread cool on wire racks before removing from the pans. Enjoy your delicious fall treat!
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