Chocolate Pumpkin Bread

• 3-1/3 cups all-purpose flour
• 3 cups sugar
• 4 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 4 large eggs
• 1 can (15 ounces) solid-pack pumpkin
• 2/3 cup water
• 2/3 cup canola oil
• 2 cups (12 ounces) semisweet chocolate chips
• 1 cup sliced almonds, toasted

1. In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin, water and oil; stir into dry ingredients just until moistened. Stir in chocolate chips and almonds.
2. Pour into two greased 9x5-in. loaf pans. Bake at 350u0b0 for 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months.
3. Thaw at room temperature.

flour, sugar, pumpkin pie spice, baking soda, salt, baking powder, eggs, solidpack pumpkin, water, canola oil, chocolate chips, almonds

Taken from www.tasteofhome.com/recipes/chocolate-pumpkin-bread/ (may not work)