Pumpkin Bread

I LOVE THE FALL!!!!  Mostly because of the fall baking that I love to do.  I went a little crazy yesterday and made five loaves of pumpkin bread.  It is sooooo good.  The bottom picture is of Carson enjoying his slice.   This recipe says it is supposed to be cooled completely, wrapped up and then let it sit overnight.  HAHAHAHA!!! LOL!!! Like that was ever going to happen.  Half of the loaf was gone in ten minutes.   Here is the recipe . . .

INGREDIENTS 

• 3 cups white sugar
• 1 (15 ounce) can pumpkin puree
• 1 cup vegetable oil
• 2/3 cup water
• 4 eggs
• 3 1/2 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 tablespoon ground nutmeg
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 cup miniature semisweet chocolate chips

• DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).  Grease 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.
  3. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from pans.  When cooled completely wrap and store overnight.