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 tablespoons baking soda

1 1/2 teaspoons salt

1 cup miniature semisweet chocolate chips

1/2 cup chopped walnuts (optional)

In large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, spices, soda, and salt. Fold in chocolate chips and nuts. Grease and flour three 1 pound size coffee cans or three 9 x 5 inch loaf pans. Fill cans 1/2 to 3/4 full. Bake at 350 degrees F (175 degrees C) for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans. Wrap in cellophane once completely cooled. Makes 3 loaf pans.