Chocolate Chip Pumpkin Bread

• 2 cups sugar substitute
• 1 cup chocolate chips (semi-sweet) miniature*
• 1 1/2 teaspoons salt
• 2 teaspoons baking soda
• 1 tablespoon nutmeg ground
• 1 tablespoon cinnamon
• 3 1/2 cups flour, all-purpose
• 4 large eggs
• 23 cup water
• 1 cup vegetable oil
• 15 ounces pumpkin puree (canned) puree
• 1/2 cup walnuts chopped(optional)

1. Preheat oven to 350F (180C) F (175 degrees C).
2. Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.
3. In a large bowl, combine sugar, pumpkin, oil, water, and eggs.
4. Beat until smooth.
5. Blend in flour, cinnamon, nutmeg, baking soda, and salt.
6. Fold in chocolate chips and nuts.
7. Fill cans 1/2 to 3/4 full.
8. Bake for 1 hour, or until an inserted knife comes out clean.
9. Cool on wire racks before removing from cans or pans.
10. You can also back in muffin pan with less cooking time.

sugar substitute, chocolate chips, salt, baking soda, nutmeg ground, cinnamon, flour, eggs, water, vegetable oil, pumpkin puree, walnuts

Taken from recipeland.com/recipe/v/chocolate-chip-pumpkin-bread--47898 (may not work)