Pumpkin Chocolate Chip Bread

This is mine and Daniel's Favorite type of bread especially during this time of year.  Daniel loves it even more with a glass of egg nog. It makes alot so we met our new neighbors with it, met our neighbors that have lived here for awhile and went hometeaching and we still had about 1 and 1/2 loaves left.

3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar ( i only added 2 1/2 c)
1 (15 ounce) can 100% pure pumpkin (i used 2 cups)
1 cup canola oil (1/2 c oil and 1/2 c processed white beans)
2/3 cup water
1 teaspoon vanilla extract
4 large eggs
1 cup semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Spray three 9x5 inch loaf pans with cooking spray and set aside.

2. In a medium bowl whisk together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside.

3. In a large bowl, combine sugar, pumpkin, canola oil, water, vanilla, and eggs. Mix until smooth.

4. Slowly blend in flour mixture. Fold in chocolate chips. Evenly divide batter between the three loaf pans.

5. Bake for 60 minutes, or until browned and a toothpick comes out clean. Remove loaves from oven and cool in pans on a wire rack for 15 minutes. With a knife, go around the bread and loosen the loaves. Remove from pan and cool completely before slicing.