Pumpkin Chocolate Chip Bread

Ingredients

• 2/3 cup shortening (4-1/8 oz) or 1 cup (5-1/2 oz) vegetable oil
• 2-2/3 cups sugar 18-1/2 oz
• 4 large eggs
• 2 cups pumpkin one 15 oz can (not pumpkin pie filing)
• 2/3 cup water 5-1/4 oz water
• 3-1/3 cups unbleached all-purpose flour 13-3/4 oz
• 1/2 teaspoon Baking powder
• 2 teaspoons baking soda
• 1-1/2 teaspoons salt
• 1 teaspoon nutmeg
• 1 teaspoon vanilla
• 1 cup chopped walnuts or pecans 4 oz (optional)
• 1-1/2 cups chocolate chips 9 oz

Instructions

1. Preheat oven to 350 deg.
2. In large bowl, cream together shortening or oil and the sugar. Beat in the eggs, pumpkin and water. Add the flour, baking powder, baking soda, salt, nutmeg and vanilla, stirring to blend and mix in chips and nuts (optional).
3. Spoon batter into lightly greased bundt pan or 2 9x5 in loaf pans. Bake 1 hour or until tester comes out clean. Remove and cool on rack. When completely cool, wrap in plastic wrap and store overnight before serving.
4. If desired, just before serving, drizzle with icing made of 1 cup confectioners sugar or glazing sugar, 2 T of melted butter, and 1 T milk.