Pumpkin Walnut/Pecan Bread

(makes 2 loafs)

1 (15 ounce) can pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup water
1/2 tsp vanilla

3 cups white sugar

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger
(or 1 tablespoon of pumpkin pie spice if you do not have all the spices. I used Penzy's Pumpkin Pie Spice)
1 cup walnuts or pecans
Handful of mini chocolate chips (optional)

Preheat oven to 350 degrees and grease baking pans. In a large bowl, mix together pumpkin puree, eggs, oil, water and vanilla until well blended. In a separate bowl, combine the sugar, flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger (or pumpkin pie spice). Stir the dry ingredients into the pumpkin mixture until just blended. Fold in walnuts/pecans. Pour into the prepared pans.  Sprinkle chocolate chips on top of the loafs if you desire. Lightly press them into the batter. Bake 50-55 minutes or until center comes out clean with a toothpick.