Ingredients

• 2 1/2 to 3 cups granulated sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 1 1/2 teaspoons salt
• 2 teaspoons baking soda
• 1 cup vegetable oil
• 2/3 cup water
• 1 (15-ounce) can pumpkin
• 2 eggs beaten
• 6 to 12 ounces semisweet chocolate chips optional

Directions

1. Preheat the oven to 350 degrees.

2. Lightly grease three (8-by-4-inch) aluminum-foil loaf pans or two 12-compartment muffin pans (or use paper cupcake liners).

3. In a large bowl, stir together sugar to taste, flour, cinnamon, nutmeg, salt and baking soda.

4. In a medium bowl, stir together oil, water, pumpkin and eggs.

5. Add the liquid mixture to the flour mixture. Combine thoroughly, making sure no unblended dry ingredients linger at the bottom of the bowl. Stir in chocolate chips to taste.

6. Divide batter equally among the pans (muffin cups should be two-thirds full).

7. Bake loaves for 45 to 50 minutes or until a toothpick inserted in the center comes out clean or the top of the loaves are springy to the touch. (Muffins will take about 35 minutes.)

8. Let cool completely before cutting and storing.

9. Yield: 3 (8-inch) loaves or about 24 muffins

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