Chocolate Pumpkin Bread

from Quick Cooking

3-1/3 cups all-purpose flour
3 cups sugar
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
4 eggs
1 can (15 ounces) solid-pack pumpkin
2/3 cup water
2/3 cup vegetable oil
2 cups (12 ounces) semisweet chocolate chips
1 cup sliced almonds, toasted (I always omit)

In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, pumpkin, water and oil; stir into dry ingredients just until moistened. Stir in chocolate chips and almonds. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months. To use frozen bread: Thaw at room temperature. Yield: 2 loaves. (My kids love it when I make muffins instead. Bake for 20-25 minutes at 350 degrees).

I can't believe I've never posted this recipe. It's my most favorite Fall recipe ever!