Chocolate Chip Pumpkin Bread

I got this recipe off of allrecipes.com. This bread was amazing!!! I subsituted 1 1/2 cups of all purpose flour with wheat flour and used white chocolate chips instead of semi-sweet. I also didn't have nutmeg so I used all-spice instead. My house smelled so amazing while they were baking. I made two 8x4 1/2 loaves and 24 mini muffins. This recipe is a definate keeper!!!

INGREDIENTS

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 F (175 degrees C). 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.