Pumpkin Chocolate Chip Bread

2-3 tsp baking soda
2/3 cup water
3 cups sugar
1 cup vegetable oil
2 cups pumpkin (1 lb can)
4 eggs (or 8 egg whites)
3 1/3 to 3 1/2 cups flour
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla
1 cup chopped walnuts (optional)
12 oz chocolate chips

Mix baking soda, water in a measuring cup. Pour into a large mixing bowl and add remaining ingredients. Beat until thoroughly mixed. Pour into greased and floured bread pans. Bake at 350 degrees for 50-60 minutes.

*This recipe makes a large quantity. I usually make 3-4 smaller pans and 12 mini-muffins. Baking time will need to be adjusted. Mini muffins take about 15 minutes, smaller pans take about 30-40 minutes. They are done when cake tester comes out clean. Allow to cool on a wire rack before removing from pans. These freeze well.

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