3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
3-1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 tablespoons baking soda
1-1/2 teaspoons salt
1 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
1. Preheat oven to 350 degrees F. Grease and flour three 9x5 inch loaf pans.
2. 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 loaf pans 1/2 to 3/4 full.
3. Bake for 45-60 minutes or until an inserted knife comes out clean. Cool on wire racks before removing from pans.
Makes 3 - loaf pans (36 servings).
Note: Cooking time for cupcakes using this batter is 15-20 minutes. Wonderful with chocolate frosting!