1 15 ounce can pumpkin puree 2 tsp baking soda
4 eggs 1 ½ tsp salt
1 cup vegetable oil 1 tsp ground cinnamon
2/3 cup water 1 tsp ground nutmeg
3 cups white sugar ½ tsp ground cloves
3 ½ cups all purpose white flour ½ tsp ground ginger
1 cup mini chocolate chips
Preheat oven to 350 degrees f.
Grease and flour (or spray pam) three 7×3 inch loaf pans or mini-muffin tins. I make two loaves and a pan of mini muffins.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.
In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger and chocolate chips (optional). Stir dry ingredients into the pumpkin mixture until just well blended.
Pour into prepared pans or tins. I also like to sprinkle brown sugar on the top of the loaf before I bake it. You can also sprinkle nuts.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. For mini muffins, bake about ten minutes and then check.