Bread Recipe #38 - Chocolate Chip Pumpkin Bread

Another pumpkin recipe; this one includes mini chocolate chips. Yummy in the tummy!! Ingredients: 4 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 2 cups granulated sugar, 3/4 cup butter or margarine, softened, 4 eggs, 1/2 cup water, 1 can (15 ounce)pumpkin, 1 cup plus 2 tablespoons miniature chocolate chips, 2 tablespoons chopped pecans, 2 teaspoons granulated sugar (I used raw). Instructions: Preheat oven to 350 degrees. Grease bottom only of two 8x4-inch loaf pans with shortening; lightly flour (or spray bottoms of pans with cooking spray; do not flour). In medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed; set aside. In large bowl, beat 2 cups sugar and the butter with electric mixer on medium speed 1-2 minutes or until creamy. Add eggs, one at a time, beating well after each addition. Beat in water and pumpkin on low speed. Add flour mixture; beat on low speed about 1 minute or until moistened. Stir in 1 cup of the chocolate chips. Spread evenly in pans. Sprinkle tops with remaining 2 tablespoons chocolate chips, the pecans and 2 teaspoons sugar. Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 1 1/2 hours. Pillsbury.com. "Rolling in the dough!"